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