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Photo: Jim Franco Photo by: Photo: Jim Franco

Balsamic, Raisin, and Pine Nut Sauce

Real Simple FEBRUARY 2006

  • Yield: Makes 4 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 703
  • Fat: 52g
  • Saturated fat: 15g
  • Cholesterol: 224mg
  • Sodium: 639mg
  • Carbohydrate: 5g
  • Fiber: 0g
  • Sugars: 4g
  • Protein: 51g

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Balsamic, Raisin, and Pine Nut Sauce Recipe