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Whisk together 3 tbsp balsamic vinegar, 3 tbsp light brown sugar, 2 tsp cornstarch, 2 tsp Dijon mustard and 1 tsp salt and add in 2 boneless, long thin strips of skinless chicken breasts (6 oz each). Heat 1 tbsp olive oil in a large skillet. Cook chicken strips in marinade until liquid is mostly absorbed, 3 to 4 minutes. ................
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