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Chicken Breasts with Balsamic Vinegar Sauce

bethany's
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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

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