/ Main Dishes
Chicken Breasts with Balsamic Vinegar Sauce
chicken breasts, boneless halves
shallots, finely chopped
How to Make Chicken Breasts with Balsamic Vinegar Sauce
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.
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About Chicken Breasts with Balsamic Vinegar Sauce