Title: Chicken breasts with balsamic vinegar sauce
 Categories: Poultry, Main dish, Sauces
      Yield: 4 Servings
 
      2    Whole chicken breasts, boned
           And halved
           Salt and freshly ground
           Pepper
      2 tb Butter; divided
      1 tb Vegetable oil
      1 tb Finely chopped shallots
      3 tb Balsamic vinegar
  1 1/2 c  Chicken broth
      2 ts Finely chopped fresh
           Marjoram
 
    Sprinkle chicken with salt and pepper. Heat 1 tb 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 tb 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 tb butter and
  marjoram. Whisk in any juices from chicken. Spoon sauce over chicken
  and serve immediately.
   Makes 4 servings. Source: The Vancouver Sun Sept 21/94