Chicken Breasts with Balsamic Vinegar Sauce
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- chicken breasts, boneless halves
- salt and pepper
- 2 Tbsp
- 1 Tbsp
- vegetable oil
- 1 Tbsp
- shallots, finely chopped
- 3 Tbsp
- balsamic vinegar
- 1.5 c
- chicken broth
- 2 tsp
1Sprinkle chicken with salt and pepper.
2Heat 1 tablespoon butter and the oil in large heavy frypan over high heat.
3Add chicken, skin-side down, and cook until skin is crisp.
4Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes.
5Transfer chicken to heated platter and keep warm in oven.
6Pour off all but 1 tablespoon fat from frypan.
7Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits.
8Add vinegar and bring to a boil.
9Boil for 3 minutes or until reduced to a glaze, stirring constantly.
10Add broth and boil until reduced to 1/2 cup, stirring occasionally.
11Season to taste with salt and pepper.
12Remove sauce from heat and whisk in remaining 1 tablespoon butter and marjoram.
13Whisk in any juices from chicken.
14Spoon sauce over chicken and serve immediately.