From wooman97@my-deja.com Wed Jul 12 16:32:54 2000 Date: Tue, 04 Jul 2000 18:22:26 GMT From: Dan Newsgroups: rec.food.recipes Subject: Chicken Breasts with Balsamic Vinegar Sauce Followup-To: rec.food.cooking Chicken Breasts with Balsamic Vinegar Sauce 2 whole chicken breasts, boned 1 and halved 1 salt and freshly ground 1 pepper 2 tablespoon butter; divided 1 tablespoon vegetable oil 1 tablespoon finely chopped shallots 3 tablespoon balsamic vinegar 1 1/2 cup chicken broth 2 teaspoon finely chopped fresh marjoram Sprinkle chicken with salt and pepper. Heat 1 Tbsp 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 Tbsp 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 Tbsp butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately. -- IL Paiolo Cookbook http://www.paiolo.com ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.