Balsamic Glazed Chicken

6 boneless, skinless chicken breast halves
1 TBSP vegetable oil
1/2 tsp pepper
3 garlic cloves, chopped
1 1/2 TBSP tomato paste
1/2 cup chicken stock
2/3 cup balsamic vinegar
1 TBSP honey
4 TBSP green onion tops, thinly sliced, for garnish

In large fry pan, heat oil over medium-high heat. Add chicken and cook, turning and sprinkling pepper equally on each side of chicken, about 10 minutes or until slightly brown on all sides.

Remove chicken from pan and drain off any excess oil. Add garlic to pan; saute over medium heat for 2 minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any bits clinging to bottom of pan. Increase heat to med-high; add vinegar and honey and rapidly boil for 3 minutes to reduce liquid to 1 cup. Return chicken to pan, reduce heat to medium. Cook, turning, about 30 minutes or until liquid thickens and becomes a dark mahogany glaze and chicken is done. Garnish with green onion tops.

Serves 6. WW points per serving: 3
Recipe from www.3fatchicks.com