| 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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