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  About glaze
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1 shallot, minced

1/2 cup maple syrup

1/4 cup balsamic vinegar

2 cups chicken or veal broth

1 tablespoon unsalted butter (at room temperature)

  1. Place the shallot, maple syrup, balsamic vinegar and chicken broth in a small sauce pan and bring to a boil over medium-high heat.
  2. Lower the heat to medium and cook until reduced by half, about 12 minutes.
  3. Add the butter. Set aside.
  4. Prepare the grill.

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