Peppered Chicken Breasts

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 chicken breast, boned and halved
• salt
• pepper ( and black)
• 2 tablespoons butter
• 1 shallot, minced
• 3 tablespoons balsamic vinegar
• 1 3/4 cups chicken broth
• 2 teaspoons marjoram, minced (or 3/4 teaspoon dried)

Recipe

• 1 preheat oven to 200 degrees f.
• 2 pat chicken dry and sprinkle with salt and pepper.
• 3 melt 2 tablespoons butter in large skillet over high heat. add chicken, skin side down and cook until skin in crisp (10 minutes).
• 4 reduce heat to medium low and continue cooking another 10-15 minutes or until chicken is done. transfer chicken to platter but keep warm with tented foil in oven.
• 5 pour off fat from skillet and add 1 teaspoon butter and shallot over medium low heat, cooking for 3-5 minutes or when shallot is translucent. increase heat to high and add vinegar and boil until reduced to a glaze (3 - 5 minues). add broth and boil until reduced to 1/4 cup (5-10 minutes), stirring occasionally. season with and black pepper. remove from heat and whisk in 1-2 tablespoons butter and marjoram. pour sauce over chicken and serve.