Peppered Chicken Breasts
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 1 chicken breast, boned and halved
- salt
- 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)
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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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>