Balsamic Chicken Skillet

Ingredients

• Olive oil
• Garlic
• Sugar
• Brown sugar
• Soy sauce
• Pepper
• Minced garlic
• Fresh parsley
• Balsamic vinegar
• Cracked pepper
• Chicken thighs
• Tomatoes
• Chicken
• Ice

Directions

1. Make the marinade first: in a bowl, mix the balsamic vinegar, soy sauce, olive oil, brown sugar, minced garlic, and some freshly cracked pepper, about 10-15 turns from a pepper mill. Slide the chicken thighs into a gallon-size zip top bag or set them in a shallow dish, then pour the marinade over them. Move everything around until the chicken is coated, then refrigerate it for 30 minutes to 8 hours, turning it now and then so the marinade gets shared around.
2. When you’re ready to cook, warm a large skillet over medium flame. Once the pan is hot, carefully lift the chicken thighs from the marinade and lay them in the skillet. Let them cook until the centers are done and both sides are nicely browned, about 5 minutes each side. As the chicken cooks, cut the mozzarella into 6 pieces, slice the tomatoes into at least 12 slices, and give the parsley a rough chop.
3. Transfer the cooked chicken to a clean plate. Pour the remaining marinade into the skillet and keep it boiling over medium heat, stirring frequently, until it cooks down into a thick, rich glaze.
4. Lower the skillet to medium-low, put the chicken back in, and spoon a little glaze over each piece. Set a slice of mozzarella on each piece of chicken, then add 2 slices of tomato on top. Cover the skillet and warm everything until the mozzarella has melted. Scatter the chopped fresh parsley over the chicken, then serve.