Chicken Breasts with Balsamic Vinegar Sauce

Directions

Sprinkle chicken with salt and pepper.

Heat 1 tablespoon 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 tablespoon 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 tablespoon butter and marjoram.

Whisk in any juices from chicken.

Spoon sauce over chicken and serve immediately.