LOCATION: Recipes >> Poultry >> Balsamic 03
|
 |
|
Balsamic 03
|
|
|
|
Chicken Breasts with Balsamic Vinegar Sauce
2 whole chicken breasts, boned and halved
salt and freshly ground pepper
2 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon finely chopped shallots
3 tablespoon balsamic vinegar
1 1/2 cup chicken broth
2 teaspoon 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 Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
