Chicken Breasts With Balsamic Vinegar Sauce Recipe
Servings: 4
Ingredients
- 2 whl chicken breasts, boned And halved Salt and freshly grnd Pepper
- 2 Tbsp. Butter, divided
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Finely minced shallots
- 3 Tbsp. Balsamic vinegar
- 1 1/2 c. Chicken broth
- 2 tsp Finely minced fresh Marjoram
Directions
- Sprinkle chicken with salt and pepper. Heat 1 tb butter and the oil in large heavy frypan over high heat. Add in chicken, skin-side down, and cook till skin is crisp. Reduce heat to medium-low; turn chicken breasts over and cook till chicken is no longer pink inside, about 12 min. Transfer chicken to heated platter and keep hot in oven.
- Pour off all but 1 tb fat from frypan. Add in shallots and cook over medium-low heat for 3 min or possibly till translucent/soft, scraping up any browned bits. Add in vinegar and bring to a boil. Boil for 3 min or possibly till reduced to a glaze, stirring constantly. Add in broth and boil till reduced to 1/2 c., stirring occasionally. Season to taste with salt and pepper.
- Remove sauce from heat and whisk in remaining 1 tb butter and marjoram.
- Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 140 | 64% |
| Total Fat 15.71g | 20% |
| Saturated Fat 5.78g | 23% |
| Trans Fat 0.17g | |
| Cholesterol 60mg | 20% |
| Sodium 228mg | 10% |
| Potassium 251mg | 7% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.81g | 1% |
| Protein 15.61g | 25% |
