Chicken Breasts with Balsamic Vinegar Sauce

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Transfer chicken to heated platter and keep warm in oven.

6. 6

   Pour off all but 1 tablespoon fat from frypan.

7. 7

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

8. 8

   Add vinegar and bring to a boil.

9. 9

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

10. 10

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

11. 11

    Season to taste with salt and pepper.

12. 12

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

13. 13

    Whisk in any juices from chicken.

14. 14

    Spoon sauce over chicken and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.