CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken Breasts with Balsamic Vinegar Sauce

bethany's
recipe box


Printview my recipes
this recipe viewed 15 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 4
Ready in: < 30 minutes

  • 2 whole chicken breasts, boned and halved
  • salt and freshly ground black pepper
  • 2 tablespoons butter, divided
  • 1 tablespoon vegetable oil
  • 1 tablespoon finely chopped shallots
  • 3 tablespoons balsamic vinegar
  • 1 1/2 cup chicken broth
  • 2 teaspoons finely chopped fresh marjoram

Sprinkle chicken with salt and pepper. Heat 1 Tbsp 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 Tbsp 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 Tbsp butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

*pork Chops In Balsamic Vinegar Sauce*
   by sgre52160



6 thick pork chops 2 tbsp Dijon mustard Flour 1 sprig of fresh sage 1 clove garlic 3 tbsp butter 2 tbsp olive oil 4 oz dry white wine 1/2 chicken or beef broth cube 4 tbsp balsamic vinegar f




Baked Chicken With Dijon And Balsamic Vinegar
   by sgre52160



1 (3 1/2 to 4 lb) chicken, cut up or bone-in chicken parts, as desired 1 teaspoon Dijon mustard 1/2 teaspoon each dried thyme, rubbed sage and dried rosemary Salt and pepper to taste 2 tablespoons




Sauteed Chicken Breasts In Red Wine Vinegar Cream
   by sgre52160



1/4 cup butter 1/2 cup diced onion 4 boneless, skinless chicken breasts 1/2 cup red wine or raspberry vinegar 1-2 cups whipping cream Melt butter over medium-low heat, saute onion 10-15 minutes




Balsamic Chicken Breasts I
   by sgre52160



4 boneless chicken breasts, split Salt and freshly ground pepper 2 tbsp flour 2 tbsp olive oil, or 1 tbsp olive oil and 1 tbsp unsalted butter 3 cloves garlic, minced 8 oz fresh porcini




Balsamic Chicken Breasts Ii
   by sgre52160



4 boneless chicken breast halves Freshly milled black pepper and salt 2 tbsp extra virgin olive oil 1 medium onion, chopped 1 garlic clove, minced 4 plum tomatoes, chopped 1/4 cup balsamic vineg





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.