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Recipe for :

Chicken Breasts with Balsamic Vinegar Sauce
This is one of the recipes that has been provided by Shirley Cline from San Fransisco. This is what Shirley had to say about this one:

"Can't remember where I got this recipe but it looks like it would be very tasty".

And if you have tried some of Shirley's recipes you will know that when she says tasty, she means TASTY!


2 Whole chicken breasts, boned and halved
Salt and freshly ground pepper to taste
2 Tblsp. butter, divided
1 Tblsp. olive oil
1 Tblsp. finely chopped shallots
3 Tblsp. balsamic vinegar
1 1/2 cups chicken broth
2 tsp. finely chopped fresh marjoram


Sprinkle chicken with salt and pepper. Heat 1 tablespoon 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 tablespoon of 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 tablespoon of butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.

Serves 2

Shirley Cline