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