Balsamic, Raisin, and Pine Nut Sauce

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

Preparation

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.