Chicken Breasts with Balsamic Vinegar Sauce
Recipe type: Poultry
Serves: 4
  • 2 whole chicken breasts, boned and halved
  • salt and freshly ground pepper
  • 2 Tablespoons butter; divided
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon finely chopped shallots
  • 3 Tablespoons Balsamic vinegar
  • 1 1/2 Cups chicken broth
  • 2 teaspoons finely chopped fresh marjoram
  1. Sprinkle chicken with salt and pepper. Heat 1 Tablespoon butter and the oil in large heavy frypan over high heat. Add chicken, skin-side down, and cook until skin is crisp. Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes. Transfer chicken to heated platter and keep warm in oven.
  2. Pour off all but 1 Tablespoon fat from frypan. Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits. Add vinegar and bring to a boil. Boil for 3 minutes or until reduced to a glaze, stirring constantly. Add broth and boil until reduced to 1/2 cup, stirring occasionally.
  3. Season to taste with salt and pepper.
  4. Remove sauce from heat and whisk in remaining 1 Tablespoon butter and marjoram. Whisk in any juices from chicken.
  5. Spoon sauce over chicken and serve immediately.
  6. Makes 4 servings.
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