Title: Chicken Breasts with Balsamic Vinegar Sauce
Categories: Poultry, Main dish, Sauces
Yield: 4 Servings

2 Whole chicken breasts, boned
And halved
Salt and freshly ground
Pepper
2 tb Butter; divided
1 tb Vegetable oil
1 tb Finely chopped shallots
3 tb Balsamic vinegar
1 1/2 c Chicken broth
2 ts Finely chopped fresh
Marjoram

Sprinkle chicken with salt and pepper. Heat 1 tb 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 tb 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 tb butter and marjoram.
Whisk in any juices from chicken. Spoon sauce over chicken and serve
immediately.
Makes 4 servings. Source: The Vancouver Sun Sept 21/94

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini