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  • Chicken Breasts With Balsamic Vinegar Sauce

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    Chicken Breasts With Balsamic Vinegar Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 whl chicken breasts, boned And halved Salt and freshly grnd Pepper
    • 2 Tbsp. Butter, divided
    • 1 Tbsp. Vegetable oil
    • 1 Tbsp. Finely minced shallots
    • 3 Tbsp. Balsamic vinegar
    • 1 1/2 c. Chicken broth
    • 2 tsp Finely minced fresh Marjoram

    Directions

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

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