A delightful chicken dish featuring a sweet and tangy glaze paired with a rich tomato sauce.
Preheat your electric grill to high heat and lightly oil the cooking surface.
Ensure the grill is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with salt and pepper, then grill until lightly browned on both sides. Remove and set aside.
Grill in batches if necessary to avoid overcrowding the grill.
In a large skillet, sauté the onions and garlic in olive oil over low heat until softened.
Stir frequently to prevent the garlic from burning.
Add the tomato puree, chicken broth, and water to the skillet, then bring to a boil.
Use a whisk to combine the ingredients evenly.
Place the grilled chicken breasts into the skillet, cover, and simmer until tender.
Check occasionally to ensure the sauce doesn't reduce too much.
In a small bowl, mix the honey and balsamic vinegar, then pour into the skillet and stir.
Simmer the glaze until it thickens slightly for better coating.
Remove the chicken from the skillet, drizzle with the reduced sauce, and garnish with fresh parsley.
Serve immediately for the best flavor and presentation.
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