Glaze for anything

I use this glaze for everything from filet mignon to shrimp/scallops to chicken.

• Spray pan with cooking spray.
• Salt and pepper meat.
• Cook meat to desired doneness. (Filet [I use 4oz pieces]: 3 minutes per side. Chicken tenders: ~5 minutes per side.)
• Remove and keep warm.
• Saute 2t garlic minced and pinch red pepper flakes in same pan.
• 3T sherry until warm.
• 2T soy sauce until warm.
• 1T balsamic vinegar.
• Bring all to slight boil.
• 2T honey.
• Boil.
• Take off heat.
• Will thicken as sits.

I tossed the chicken in the whole mixture and coated it last night. It was fab. I serve over filet. I can make this a whole meal in less than 10 minutes with a wild field salad, and some mashed potatoes. It's nice after a long day.