Prep 15 mins
Cook 40 mins
This is a easy weeknight meal that is great with rice and steamed or sauted vegetables. Recipe source: Bon Appetit (May 1986)
- 1 chicken breast, boned and halved
- pepper (white and black)
- 2 tablespoons butter
- 1 shallot, minced
- 3 tablespoons balsamic vinegar
- 1 3⁄4 cups chicken broth
- 2 teaspoons marjoram, minced (or 3/4 teaspoon dried)
- Preheat oven to 200 degrees F.
- Pat chicken dry and sprinkle with salt and pepper.
- Melt 2 tablespoons butter in large skillet over high heat. Add chicken, skin side down and cook until skin in crisp (10 minutes).
- Reduce heat to medium low and continue cooking another 10-15 minutes or until chicken is done. Transfer chicken to platter but keep warm with tented foil in oven.
- Pour off fat from skillet and add 1 teaspoon butter and shallot over medium low heat, cooking for 3-5 minutes or when shallot is translucent. Increase heat to high and add vinegar and boil until reduced to a glaze (3 - 5 minues). Add broth and boil until reduced to 1/4 cup (5-10 minutes), stirring occasionally. Season with white and black pepper. Remove from heat and whisk in 1-2 tablespoons butter and marjoram. Pour sauce over chicken and serve.
Very nice. I had to cook my chicken for about 25 minutes on the medium low to get it done. The sauce was really good and different. I liked the taste of the balsamic vinegar a lot. Added a nice flavor to the chicken. Thanks
I loved this recipe. Made exactly as directed and would not change a thing. Love the balsamic vinegar with the chicken.
This is proof that a recipe does not need to be complicated in order to be delish. Very simple to make - 5 star restaurant in taste and flavor!