Lore's Pan Roasted Chicken Breast

This delicious recipe was given to me by my aunt. Note: As of Nov 3, 2008, I've revised the recipe and directions so as to make them more clear on the advise of one of the reviewers. I've added an approximate weight to the 6 chicken breasts. As far as the pan goes, my favourite pans are well seasoned cast iron as they tend to be relatively nonstick and go from stove top to oven readily.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 4  tablespoons  vegetable oil (or half butter half oil) or 4  tablespoons butter (or half butter half oil)
• 1  lb shallot, peeled
• 1⁄2 cup white wine
• 2  tablespoons  balsamic vinegar
• 1⁄2 cup  chicken stock
• 6  boneless chicken breast halves, skin on (about 1 1/2 lbs.)

Directions

1. To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan.
2. Add shallots and toss to coat.
3. Place uncovered pan in oven for 30 minutes, tossing once.
4. Add wine and vinegar, continue roasting for another 45 minutes.
5. Remove pan from oven and place on stovetop.
6. MAIN INSTRUCTIONS:
7. To the caramelized shallots, add stock and reduce to half.
8. Season chicken to taste.
9. Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke.
10. Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin.
11. Place pan in oven for 15 minutes.
12. Return to stovetop, turn breasts over and finish cooking (5 minutes).
13. To serve:
14. Slice chicken in half on an angle and spoon shallots over top.
15. Good with sweet or regular mashed potatoes.