Chicken Breasts With Balsamic Vinegar Sauce
Ingredients| 2 whole chicken breasts, boned |
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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 1/2 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
Servings: 4
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