Chicken Breasts With Balsamic Vinegar Sauce

By lknowles

Source: The Vancouver Sun Sept 21/94

Ingredients

• 4 Chicken Breast Halves
• 1/2 Tsp Salt
• 1/4 Tsp Pepper
• 2 Tbsp Butter (Divided)
• 1 Tbsp Vegetable Oil
• 1 Tbsp Shallots, Finely Chopped
• 3 Tbsp Balsamic Vinegar
• 1 1/2 Cup Chicken Broth
• 2 Tsp Fresh Marjoram, Finely Chopped

Preparation

Step 1

Sprinkle chicken with salt and pepper. Heat 1 Tbsp butter and the oil in large heavy frying pan 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 frying pan. 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.

Per Serving: 200 Cal (55% from Fat, 41% from Protein, 4% from Carb); 20 g Protein; 12 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 3 g Poly Fat; 2 g Carb; 0 g Fiber; 695 mg Sodium; 61 mg Cholesterol; AccuPoints = 5.0; Exchanges = 2 Very Lean Meat - 2 Fat