Chicken With Balsamic Vinegar – a delicious recipe with chicken breasts, butter, oil, shallots, balsamic vinegar, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Sprinkle chicken with salt and pepper.
2
Heat 1 tablespoon butter and oil in heavy fry pan 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 done, about 12 minutes.
3
Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 tablespoon fat from fry pan. 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 occasionally. Season to taste with pepper. Remove sauce from heat and whisk in remaining 1 tablespoon butter and marjoram.
316
kcal
Calories
15
g
Fat
43
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 whole chicken breasts boned and halved, 2 tablespoons butter, 1 tablespoon oil, 1 tablespoon shallots, and more.
Yes, Chicken With Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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