Balsamic, Raisin, and Pine Nut Sauce

Balsamic, Raisin, and Pine Nut Sauce Recipe
Photo: Jim Franco

Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional 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

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

Preparation

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.

Note:

Pam Anderson,

February 2006
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