I always appreciate a good balsamic reduction, which is basically a sauce of aged balsamic vinegar, brown sugar, and any leftover red wine. It does have a strong smell while cooking but in the end…it’s all worth it. Tonight, I made a lovely and easy Rosemary Balsamic Chicken & steamed potatoes. It was easy to make, especially with my portable indoor grill George Foreman. Oh yeah, never ever ever opt to just use dried herbs. There is nothing better than the smell of fresh rosemary (my favorite herb). I highly suggest buying the living herbs that you can just keep in water in your window sill. They last forever and make your kitchen smell good, not to mention fresh basil (my second favorite herb) keeps those little bugs away that always seem to eventually be flying around your bananas.
Ingredients:
4 boneless chicken breast halves
8 cloves of minced garlic
2 tbs extra-virgin olive oil
4 tsp balsamic vinegar
1 tsp grated lemon peel
1 tsp fresh lemon juice
1 tbs chopped fresh rosemary
1/4 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
Directions: In small bowl, combine all ingredients except chicken; beat with wire whisk until well blended. Place chicken in single layer in shallow glass baking dish. Spoon marinade evenly over chicken. Let stand at room temperature for 15 minutes to marinate. Meanwhile, heat grill. When ready to grill, remove chicken from marinade. Place chicken on the grill over medium heat. Cover grill and cook 10-12 minutes or until chicken is fork-tender and juices run clear.
Sauce:
1/2 cup of good aged balsamic vinegar4 tbs of brown sugar
1/4 cup of leftover red wine
• Combine all sauce ingredients in a small saucepan. Let it simmer and reduce. Pour over grilled chicken before serving.
