Add olive oil, balsamic vinegar, honey, dijon mustard, and finely diced shallot to a blender.
Season with salt and pepper to taste and blend mixture until well emulsified and thickened slightly. Store in refrigerator in an airtight container.
*To cook the chicken I like this recipe from The Kitchn- only I cooked mine longer as I had thick chicken breasts. I also omitted the optional herbs and used a little garlic powder instead.
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