Ingredients Jump to Instructions ↓

  1. 2 Whole chicken breasts, boned

  2. And halved Salt and freshly ground Pepper 2 tb Butter; divided

  3. 1 tb Vegetable oil

  4. 1 tb Finely chopped shallots

  5. 3 tb Balsamic vinegar

  6. 1 1/2 c Chicken broth

  7. 2 ts Finely chopped fresh

  8. 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

  9. 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

  10. 1/2 cup, stirring occasionally. Season to taste with salt and pepper. Remove sauce from heat and whisk in remaining

  11. 1 tb butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately. Makes

  12. 4 servings. Source: The Vancouver Sun Sept


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