Chicken breasts with balsamic vinegar sauce Recipe

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Chicken breasts with balsamic vinegar sauce

Artist:	_	Yield:	4
Categories:	Breasts, Chicken, Entrees, Meats, Poultry, Sauces & Dressings	Rating:	0
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Ingredients:

2		Whole chicken breasts, boned
		And halved
		Salt and freshly ground
		Pepper
2	tbsp	Butter, divided
1	tbsp	Vegetable oil
1	tbsp	Finely chopped shallots
3	tbsp	Balsamic vinegar
1 1/2	cup	Chicken broth
2	tsp	Finely chopped fresh
		Marjoram

Procedures:

1	Sprinkle chicken with salt and pepper.
2	Heat 1 tb butter and the oil in large heavy frypan over high heat.
3	Add chicken, skin-side down, and cook until skin is crisp.
4	Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes.
5	Transfer chicken to heated platter and keep warm in oven.
6	Pour off all but 1 tb fat from frypan.
7	Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits.
8	Add vinegar and bring to a boil.
9	Boil for 3 minutes or until reduced to a glaze, stirring constantly.
10	Add broth and boil until reduced to ?cup, stirring occasionally.
11	Season to taste with salt and pepper.
12	Remove sauce from heat and whisk in remaining 1 tb butter and marjoram.
13	Whisk in any juices from chicken.
14	Spoon sauce over chicken and serve immediately.
15	Makes 4 servings.