Recipe - Chicken Breasts With Balsamic Vinegar Sauce

2 Whole chicken breasts, boned
And halved
Salt and freshly ground
Pepper
2 tablespoon Butter; divided
1 tablespoon Vegetable oil
1 tablespoon Finely chopped shallots
3 tablespoon Balsamic vinegar
1 One half cup Chicken broth
2 teaspoon Finely chopped fresh
Marjoram

Sprinkle chicken with salt and pepper. Heat 1 tablespoon butter and the oil in
large heavy frypan over high heat. Add chicken, skinside down, and cook
until skin is crisp. Reduce heat to mediumlow; 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 tablespoon fat from frypan. Add shallots and cook over
mediumlow 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 tablespoon 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