Lore'S Pan Roasted Chicken Breast

• 4 tablespoons vegetable oil (or half butter half oil) or 4 tablespoons butter (or half butter half oil)
• 1 lb shallot, peeled
• 1/2 cup white wine
• 2 tablespoons balsamic vinegar
• 1/2 cup chicken stock
• 6 boneless chicken breast halves, skin on (about 1 1/2 lbs.)

1. To caramelize the shallots (may be done early in day) heat oven to 375 F and melt 1/2 of the oil/butter in an ovenproof pan.
2. Add shallots and toss to coat.
3. Place uncovered pan in oven for 30 minutes, tossing once.
4. Add wine and vinegar, continue roasting for another 45 minutes.
5. Remove pan from oven and place on stovetop.
6. MAIN INSTRUCTIONS:
7. To the caramelized shallots, add stock and reduce to half.
8. Season chicken to taste.
9. Heat a heavy bottomed, oven proof pan over medium heat until it just begins to smoke.
10. Add remaining oil/butter, add seasoned chicken skin side down and sear for 3 minutes to crisp skin.
11. Place pan in oven for 15 minutes.
12. Return to stovetop, turn breasts over and finish cooking (5 minutes).
13. To serve:
14. Slice chicken in half on an angle and spoon shallots over top.
15. Good with sweet or regular mashed potatoes.

vegetable oil, shallot, white wine, balsamic vinegar, chicken stock, chicken breast halves

Taken from www.food.com/recipe/lores-pan-roasted-chicken-breast-307622 (may not work)