ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Balsamic, Raisin, and Pine Nut Sauce

Photo: Jim Franco
Yield Makes 4 servings

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons raisins
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • Simple Roast Chicken

Nutrition Information

  • calories 703
  • fat 52 g
  • satfat 15 g
  • cholesterol 224 mg
  • sodium 639 mg
  • carbohydrate 5 g
  • fiber 0 g
  • sugars 4 g
  • protein 51 g

How to Make It

  1. After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, salt, and pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.