Tuscan-Style Balsamic Glaze, gluten free

Easy balsamic glaze for pan seared chicken cutlets

Easy balsamic glaze for pan seared chicken cutlets

This simple glaze is great on anything and tastes of Italy. Balsamic vinegar, orange juice and fresh rosemary make for an awesome and versatile sauce that is great on chicken, pork, fish, shrimp and even vegetables. Drizzle it on a grilled portobello mushroom cap for an unbelievable steak substitution that is vegan and very, very good. Enjoy!

Makes: about 1/3 cup
Prep Time: 3 minutes
Total Time: 8 minutes

1/4 cup balsamic vinegar
1/4 cup fresh squeezed orange juice
2 Tablespoons honey or maple syrup
pinch red pepper flakes
1 sprig (4 to 5 inch) fresh rosemary
2 Tablespoons unsalted butter, divided into 2 pieces

1. Make Glaze: In a skillet or a saucepan set over medium-high heat, add the balsamic vinegar, orange juice, honey, red pepper flakes and rosemary. Stir well to combine. Bring sauce to a simmer and cook until thick and syrupy, about 5 minutes or so, stirring often.

2. Remove Rosemary: Remove rosemary sprig and discard.

3. Finish & Serve: Whisk in butter, on piece at a time until fully incorporated. Season with salt and pepper. Serve warm over your favorite meat, chicken, fish, shrimp vegetables or rice. Enjoy!

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