| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | Poultry, Main dish, Sauces | 4 | Servings |
INGREDIENTS
| 2 | Whole chicken breasts, boned | |
| And halved | ||
| Salt and freshly ground | ||
| Pepper | ||
| 2 | tb | Butter; divided |
| 1 | tb | Vegetable oil |
| 1 | tb | Finely chopped shallots |
| 3 | tb | Balsamic vinegar |
| 1 1/2 | c | Chicken broth |
| 2 | ts | Finely chopped fresh |
| Marjoram |
INSTRUCTIONS
Sprinkle chicken with salt and pepper. Heat 1 tb 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 tb 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 tb butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately. Makes 4 servings. Source: The Vancouver Sun Sept 21/94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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