Recipe

Balsamic Glazed Chicken Recipe

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Ingredients

Directions

Step #1 Balsamic vinegar, that musty, dark, aged-in-wood variety many of us have fallen in love with, makes a wonderful syrup when cooked down to about half its volume.
Step #2 You can drizzle this amazing stuff over more foods than you'd ever imagine" everything from roasted vegetables and bean soups to potato dishes & Pizzettas.
Step #3 It's even great on pancakes, fruit, & frozen desserts.
Step #4 This might just be the most versatile one-ingredient sauce ever.
Step #5 (Added bonus: it's fat-free.
Step #6 ) You don't need to use an expensive brand of vinegar for this recipe.
Step #7 In fact, the ordinary, more moderately priced supermarket varieties work the best.
Step #8 Store Balsamic Drizzle in a covered container in the refrigerator or at about room temp.
Step #9 Theoretically, it will keep forever, but undoubtedly you will use it up sooner than that.
Step #10 Preparation time: 30 mins (1 min of work) Yield: _ c (easily multiplied) 1) Place the vinegar in a small saucepan & heat to boiling.
Step #11 (You might want to open your kitchen windows-- this gives off strong fumes!) 2) Turn the heat way down, & let simmer uncovered for about 30 mins, or until the vinegar is reduced in volume by more than half.
Step #12 3) Transfer to a bowl, cover tightly, & store this indefinitely at room temperature.
Step #13 NOTE: If it becomes too thick as it sits around, you can loosen it up by zapping it briefly in a microwave.
Step #14 --.
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