Chicken breasts with balsamic vinegar sauce

4 servings

Ingredients

Quantity Ingredient
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
1½ cup Chicken broth
2 teaspoons Finely chopped fresh
Marjoram

Directions

Sprinkle chicken with salt and pepper. Heat 1 tb 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 tb 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 ½ cup, stirring occasionally.

Season to taste with salt and pepper.

Remove sauce from heat and whisk in remaining 1 tb butter and marjoram. Whisk in any juices from chicken.

Spoon sauce over chicken and serve immediately.

Makes 4 servings.

Source: The Vancouver Sun Sept 21/94

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