Chicken With Balsamic Vinegar

• 2 whole chicken breasts boned and halved
• 2 tablespoons butter
• 1 tablespoon oil
• 1 tablespoon shallots
• 3 tablespoons balsamic vinegar
• 1 1/2 cups chicken broth
• 2 teaspoons fresh marjoram fine chopped

1. Sprinkle chicken with salt and pepper.
2. Heat 1 tablespoon butter and oil in heavy fry 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 done, about 12 minutes.
3. Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 tablespoon fat from fry 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 occasionally. Season to taste with pepper. Remove sauce from heat and whisk in remaining 1 tablespoon butter and marjoram.

chicken breasts, butter, oil, shallots, balsamic vinegar, chicken broth, fresh marjoram

Taken from www.yummly.com/recipe/Chicken-With-Balsamic-Vinegar-1652396 (may not work)