My 2 year old LOVES this sauce he dips everything on his plate in it!!
1/2 cup chicken stock
1/2 cup balsamic vinegar
2 teaspoons honney
1 shallot, sliced thin
In the same skillet you cooked the chicken cook the shallot in a dash of olive oil. Mix the stock and vinegar and honey together and add to the shallot. Cook over medium heat until hot and bubbly stirring often.