Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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