Chicken Breasts With Balsamic Vinegar Sauce Recipe

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Chicken Breasts with Balsamic Vinegar Sauce

linda mcdougal


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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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy