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Italian Chicken with Balsamic Mushrooms and Onions

Balsamic Glaze

Servings 2 /3 cup
Author Melissa Sperka


  • 1 [16-18] oz. bottle of good balsamic vinegar [I used Monari Federzoni an import from Italy]
  • cup of granulated sugar


  • Use a medium size heavy bottomed saucepan. Pour the entire bottle of balsamic into the saucepan. Add ⅓ cup of granulated sugar to the vinegar. Stir until the sugar has completely dissolved.
  • Bring the balsamic to a boil, then lower the heat to a simmer. Allow the balsamic to gently bubble and reduce by ⅔ in volume and thicken to the consistency of syrup.
  • Simmer for 25-40 minutes. Stir periodically to prevent sticking.
  • After it has reduced by ⅔ in volume test the thickness with a spoon. If the glaze coats the back of the spoon turn the burner off and leave the saucepan on the stove for a few minutes.
  • After 5-10 minutes remove the pot from the stove and stir.
  • Allow the glaze to cool for an additional 5-10 minutes away from the heat. The glaze should resemble a thick syrup. You can use it immediately or store refrigerated in an air tight container for up to 1 week. It will continue to thicken as it cools,
  • Warm after cooling if needed to thin.