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In a small pot bring the balsamic vinegar, brown sugar, water, pepper and salt to a slow simmer.
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Simmer for a few minutes before thickening with a slurry made by mixing together the corn starch and ¼ cup water.
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Add the slurry to the simmering pot, stirring constantly.
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Simmer for only an additional minute before removing from the heat to cool slightly before using it to glaze the chicken.
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If grilling your chicken, continuously brush the glaze onto the chicken in the last few minutes of cooking time.
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Finish with a final brushing of glaze before serving.
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If baking the chicken breasts, place them on a wire rack in a 375 degree F oven for up to 40 minutes depending on the size of the chicken breasts.
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In any case cook them to an internal temperature of 170 degrees F on a meat thermometer. Continuously brush the glaze onto the chicken in the last few minutes of cooking time. Finish with a final brushing of glaze before serving.