In a medium saucepan, melt the butter and add the garlic.

When the garlic is browned, add the other ingredients.

Stir together and bring to a boil. Immediately lower heat and simmer over low for 20–30 minutes, stirring often, until it reduces to desired thickness. Depending on the type of balsamic vinegar you use, the glaze may be a little thin. High-quality balsamic will yield a thicker reduction.

Notes: Do not cook for longer than 30 minutes or your glaze will burn. Also, make sure you watch the heat while it's simmering. While cooking, taste every 8 to 10 minutes to make sure your sauce hasn't overcooked.

Remove from heat and let cool (it will also continue to thicken as it cools).

Season with the garlic powder, salt, and pepper.

Heat a large sauté pan and melt the butter or ghee (or a combination of both).

Over medium-high heat, brown both sides of the chicken breast.

Reduce heat to medium and cover with lid.

Cook until the chicken is done and serve with the balsamic glaze and your choice of side.