Title: CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE
Categories: Poultry, Main dish, Sauces
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
