Chicken Breasts with Balsamic Vinegar Sauce
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chicken breasts, boneless halves
shallots, finely chopped
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 1/2 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.