Peppered Chicken Breasts

"This is a easy weeknight meal that is great with rice and steamed or sauted vegetables. Recipe source: Bon Appetit (May 1986)"
 
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Ready In:
55mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. I loved this recipe. Made exactly as directed and would not change a thing. Love the balsamic vinegar with the chicken.
     
  3. 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!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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