Balsamic Chicken with Creamy Herb Sauce

Ainekset

Balsamic Chicken:

3-4 chicken breasts

1/3 cup balsamic vinegar

1 tsp oregano

1/2 tsp salt

1/4 tsp pepper

3 cloves of garlic, unpeeled

Creamy Herb Sauce:

1/2 cup buttermilk

3 TBS mayo

1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme

1 TBL minced fresh parsley

Roasted garlic from pan, mashed into paste

Ohjeet

For Balsamic Chicken:

Bake at 375°F for 25 minutes, basting occasionally with pan drippings.

For Creamy Herb Sauce:

Whisk together all ingredients until well blended.

Cut chicken diagonally across the grain into thin slices. Drizzle part of the sauce over chicken, garnish, and serve with remaining sauce on the side.