Confession: I tend to cook without a plan in mind. I think up something and I just do it. Now having this lovely blog to share with y’all (sorry, I was in Florida with my sister in law!) well, I have to write things down A LOT. While in Florida I told Janine to make a balsamic reduction: “trust me”, I said,” it’s really easy”. Well, truth is, I have made it before but I didn’t pay attention to what I was doing exactly. I am not even sure I made it twice the same way, and I am pretty sure I burnt it a few times. Needless to say when she called and said: “so how do you do it exactly?” aaaaaah well, let me think here….I could not answer her. She is smart and she understands cooking….she is well read!
So tonight I am making my balsamic reduction for chicken breasts. We have been eating in restaurant way too much over spring break – so it’s time to get back in our little routine of delicious healthy homecooked meals. This reduction is also amazingly delicious with salmon. This will come as no surprise that I didn’t have salmon and I am NOT going to the store today to get some. Chicken it is!
1 cup balsamic vinegar
2 tablespoons chopped fresh rosemary
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoon of sugar
In a sauce pan put all your ingredients. Bring to a boil and reduce to a simmer. Cook until your vinegar has reduce by 3/4 (75%) and you have nice dark balsamic syrup. This could take up to 15-20 minutes. The smell (I was told very clearly by Sunshine) is extremely overwhelming as the vinegar is reducing. I thought it smelled heavenly…what does she know!?
Cool your syrup and set aside until ready to use.
How I used mine:
I took some chicken breasts and sliced them into thin cutlets. Marinated them in olive oil, fresh rosemary, crushed garlic, salt and pepper. I then grilled them on the barbecue (any excuse to be outside works for me!) I simply glazed the breasts a couple times on each side as they were cooking. I also had a side of sliced mushrooms. I cooked the mushrooms in a foil packet with salt, pepper and a pad of butter. I put the mushrooms on the grill at the same time as I put the chicken breasts.
****Don’t forget to divide your reduction into 2 bowls if you are using it to baste your chicken! NO cross contamination! YUCK!
To serve, I plated my chicken on a small bed of greens, top with mushrooms and a drizzle of my reduction. Absolutely delicious and so simple.
Here is a look:
I also use this reduction with pizza: wholewheat pizza dough,thinly sliced tomatoes, shredded chicken and parmesan cheese. In the oven for a few minutes and then topped with arugula and drizzled with balsamic reduction…OM goodness, it is absolutely so perfect! I will share the recipe with you soon. I am trying out new formulas/recipes for my whole wheat pizza dough.
Printer friendly: Balsamic Reduction