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  Recipe Home » Poultry » CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE
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  CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 285
Ingredients:
2 whole chicken breasts, boned and halved
salt and freshly ground
pepper
2 Tbls. butter; divided
1 Tbls. vegetable oil
1 Tbls. finely chopped shallots
3 Tbls. balsamic vinegar
1-1/2 C. chicken broth
2 tsp. finely chopped fresh
marjoram
Instructions:
Sprinkle chicken with salt and pepper. Heat 1 Tbls. butter and the oil in large heavy fry-pan 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, for about 12 minutes. Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 Tbls. fat from fry-pan. 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 C., stirring occasionally. Season to taste with salt and pepper. Remove sauce from heat and whisk in remaining 1 Tbls. butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.
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