BALSAMIC-GLAZED CHICKEN BREASTS

6 Boneless, skinless breasts
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 tsp oil
2 tbsp balsamic vinegar
1 tsp liquid honey
1 tbsp butter, cut into bits

Sprinkle both sides of chicken breasts with thyme, salt and pepper. In a skillet, heat oil over medium-high heat. Brown chicken on both sides for approximately 2 minutes each side. Transfer to plate. Pour 1/3 cup water, balsamic vinegar and honey into skillet. Bring to a boil over high heat to scrape the brown buts from the bottom of skillet. Boil 2 minutes or until slightly syrupy and reduce by half. Add butter and stir until melted. Reduce heat to medium-low. Return chicken smooth side down to skillet. Cook, turning halfway though for about 6 minutes or until glazed and no longer pink inside. Serve with glaze drizzled on the chicken.