chicken breasts with balsamic vinegar sauce

How To Make chicken breasts with balsamic vinegar sauce

• 1

  Pour off all but 1 tablespoon fat from frypan.
• 2

  Add shallots and cook over medium-low heat for 3 minutes or until translucent, scraping up any browned bits.
• 3

  Add vinegar and bring to a boil.
• 4

  Boil for 3 minutes or until reduced to a glaze, stirring constantly.
• 5

  Add broth and boil until reduced to 1/2 cup, stirring occasionally.
• 6

  Season to taste with salt and pepper.
• 7

  Remove sauce from heat and whisk in remaining 1 tablespoon butter and marjoram.
• 8

  Whisk in any juices from chicken.
• 9

  Spoon sauce over chicken and serve immediately.
• 10

  Sprinkle chicken with salt and pepper.
• 11

  Heat 1 tablespoon butter and the oil in large heavy frypan over high heat.
• 12

  Add chicken, skin-side down, and cook until skin is crisp.
• 13

  Reduce heat to medium-low; turn chicken breasts over and cook until chicken is no longer pink inside, about 12 minutes.
• 14

  Transfer chicken to heated platter and keep warm in oven.
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