Chicken Breasts With Balsamic Vinegar Sauce Recipe

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Chicken Breasts with Balsamic Vinegar Sauce

linda mcdougal

By
@lilacmemaw



pinch tips: How to Quarter a Chicken


Rating:

Serves:

4

Ingredients

4
chicken breasts, boneless halves
salt and pepper
2 Tbsp
butter
1 Tbsp
vegetable oil
1 Tbsp
shallots, finely chopped
3 Tbsp
balsamic vinegar
1.5 c
chicken broth
2 tsp
marjoram

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy