I love anything with a balsamic glaze, but I never bothered with making my own. Until now. The citrus blends perfectly with the balsamic vinegar and it is the perfect touch to grilled chicken, though I’m sure it would be great on fish or pork as well.
Citrus Balsamic Chicken With Buttery Herb-Roasted Potatoes
Citrus Balsamic Glaze
1 tablespoon pasture butter
1 tablespoon finely minced garlic (garlic puree actually works best)
3/4 cup balsamic vinegar
1/3 cup raw honey
1/4 cup fresh squeezed orange juice
1/4 cup Meyer lemon juice
1-2 tablespoons dijon mustard (depends on your taste)
1/8 teaspoon thyme
Salt and pepper to taste
In a medium saucepan, melt the butter and add the garlic. When the garlic is browned, add the other ingredients. Stir together and bring to a boil. Immediately lower heat and simmer over low for 20-30 minutes, stirring often, until it reduces to desired thickness. Depending on the type of balsamic vinegar you use, the glaze may be a little thin. High-quality balsamics will yield a thicker reduction. Do not cook much over 30 minutes, or your glaze will start tasting burnt. Also, make sure you watch the heat while it’s simmering. Give it a taste every now and then to make sure it’s not burning. Remove from heat and let cool (it will also continue to thicken as it cools).
Buttery Herb-Roasted Potatoes
Red potatoes, washed and cut into bite-size chunks
Freshly chopped herbs (I like parsley and thyme together, but you can use whatever you have. Dried herbs work fine too)
Salt and pepper
Melted pasture butter or ghee
Heat oven to 425 and wash and chop potatoes. Add them to a large bowl (with a lid is best) and add the butter, garlic, herbs, salt and pepper. Put the lid on and toss until the potatoes are covered. Bake for 20-25 minutes, or until they are tender when you stick a fork in them. Drizzle a little extra butter on them right before serving.
Pan Fried Chicken Breasts
4 pastured chicken breasts (or whatever cut you’d like to use)
Fresh, minced garlic
Salt and Pepper to taste
Butter or ghee
Rinse the chicken breasts and pat them dry. Season with the garlic, all purpose seasoning, salt and pepper. Heat a large sauté pan and melt the butter or ghee (or a combination of both). Over medium-high heat, brown both sides of the chicken breast. Reduce heat to medium and cover with lid. Cook until the chicken is done and serve with the balsamic glaze and roasted potatoes.