Chicken Breasts with Balsamic Vinegar Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
boned, halved |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2 | tablespoons |
butter
divided |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | tablespoon |
shallots
finely chopped |
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | teaspoons |
marjoram
fresh, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
boned, halved |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 3E+1 | ml |
butter
divided |
|
| 15 | ml |
vegetable oil
|
|
| 15 | ml |
shallots
finely chopped |
|
| 45 | ml |
balsamic vinegar
|
|
| 355 | ml |
chicken broth
|
|
| 1E+1 | ml |
marjoram
fresh, finely chopped |
*
|
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.
