Brown Butter and Balsamic Sauce

Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.

• Ready In: 9 mins
• Yields: 1/4 cup

Ingredients

• 2  tablespoons unsalted butter
• 2  tablespoons  balsamic vinegar
• 2  tablespoons chicken broth
• 1  pinch kosher salt
•  fresh ground black pepper

Directions

1. In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
2. Off heat, add balsamic vinegar.
3. It will sputter.
4. When it stopps sputtering, return to heat and add chicken broth.
5. Increase heat and boil for 30 seconds.
6. Add salt and pepper.
7. Serve hot Will keep refrigerated for 1 week.