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	Strawberry Chicken with Feta by BearNakedBaker To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months	3 votes 1 review 4590 views
	Salmon Alfredo with Farfalle, Sweet Peppers and Sun Dried Tomatoes by Chef Chuck A healthy pasta dish.	1 vote 1 comment 6966 views
	Duck with Tart Cherry and Port Sauce by Foreign Cinema From the Bride and Groom Cookbook.	1 vote 8006 views