1/2 cup chicken broth
1/2 cup Olio’s 25 Star balsamic vinegar from Modena
1/4 cup shallots, chopped
1/4 cup brown sugar
1 teaspoon orange zest
1/4 cup orange juice
1 vanilla bean, split lengthwise
4 chicken breasts
Salt and pepper to taste
Preheat oven to 450 degrees F.
Combine the chicken broth, balsamic, shallots, sugar, orange zest and orange juice in a medium
sauce pan over medium-high heat and bring to a boil.
Reduce the heat to low and simmer for about 20 minutes.
Sprinkle both sides of the chicken with salt and pepper, arrange in a roasting pan and bake for 10 minutes.
Brush half the broth mixture over the chicken and bake for another five minutes. Brush the remaining broth mixture over the chicken and bake for 15 minutes or until no longer pink inside. Serve immediately over some rice or couscous.