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Serve the chicken sliced over a spinach or mesclun mix with candied pecans, dried cranberries, parmesan cheese, green onions, and apples. The sauce becomes the dressing.
4 boneless chicken breast halves (or thighs--cook longer if using)
1/2-3/4 cup good balsamic vinegar
1-2 tsp. (or more if you like it) Dijon mustard
3-4 Tbsp. brown sugar or honey
Fresh rosemary and thyme--to taste, about 1 Tbsp. each
(if using dry herbs, only 1 tsp. and crush in your palm before adding)
Freshly ground black pepper
1-2 cups low-sodium chicken stock
2 Tbsp. cold butter
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