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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


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