Chicken Breasts with Balsamic Vinegar Sauce
Author: Epicurus.com Kitchens
Recipe type: Poultry
- 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
- 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.
- 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.
- Season to taste with salt and pepper.
- Remove sauce from heat and whisk in remaining 1 Tablespoon butter and marjoram. Whisk in any juices from chicken.
- Spoon sauce over chicken and serve immediately.
- Makes 4 servings.