Title: Chicken Breasts with Balsamic Vinegar Sauce
Categories: Poultry Entree Sauce
Yield: 4 Servings
| 2 | | Whole chicken breasts, boned |
| | | And halved |
| | | Salt and freshly ground |
| | | Pepper |
| 2 | tb | Butter; divided |
| 1 | tb | Vegetable oil |
| 1 | tb | Finely chopped shallots |
| 3 | tb | Balsamic vinegar |
| 1 1/2 | c | Chicken broth |
| 2 | ts | Finely chopped fresh |
| | | Marjoram |
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