A few years ago, I stumbled across a recipe that screamed to me, "MAKE AND EAT ME NOW." The star of that recipe was an amazing reduction of balsamic vinegar, honey and Dijon mustard. I started making the reduction to dress salads, baste meat, spread on toasty bread...pretty much anything that could act as a vehicle for it became something that drove directly into my mouth. One of my favorite ways to eat this reduction (which I have since modified and tweaked) is to baste chicken with it, bake the chicken until it is nice and tender, and then smear a little more on top before sprinkling with parmigiana cheese and shredded fresh basil. This recipe is fast, easy, totally healthy, and sure to please even picky eaters.
A quick note-I promise that the flavors are not overwhelming. The simmering and reducing of the ingredients mellows the strong acidity of the vinegar and spicy edge of the mustard, and there is a delicious, delicate sweetness imparted by agave nectar. A-ma-zing. We ate this chicken with Quinoa and Parmesan Stuffed Roasted Tomatoes and Roasted Garlic and Rosemary Fingerling Potatoes (recipes coming soon). It's a great, quick, half hour meal full of real, whole foods. You can't ask for much more. Ok-you could ask for Ryan Gosling to sit across the table to whisper sweet nothings to you while you ate it, but let's not get too greedy ;)
