Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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