1 can (14.5 oz.) College Inn® Fat Free & Lower Sodium or Regular Chicken Broth

1/4 cup balsamic vinegar

2 Tbsp. extra virgin olive oil

1 Tbsp. honey

2 tsp. dried rosemary, crushed

2 cloves garlic, minced

1 1/2 tsp. Dijon mustard

1/4 tsp. dried red pepper flakes 


  1. Whisk together all ingredients in a medium bowl; use half to marinate 1 to 2 lb. chicken, pork, beef or shrimp 1 hour before grilling or overnight in the refrigerator.

  2. Boil remaining half of marinade over medium-high heat 5 to 6 minutes or until reduced to 1/2 cup sauce. Serve over grilled chicken, pork, beef or shrimp.

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