Peppered Chicken Breasts

• 1 chicken breast, boned and halved
• salt
• pepper (white and black)
• 2 tablespoons butter
• 1 shallot, minced
• 3 tablespoons balsamic vinegar
• 1 34 cups chicken broth
• 2 teaspoons marjoram, minced (or 3/4 teaspoon dried)

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.
4. Add chicken, skin side down and cook until skin in crisp (10 minutes).
5. Reduce heat to medium low and continue cooking another 10-15 minutes or until chicken is done.
6. Transfer chicken to platter but keep warm with tented foil in oven.
7. 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.
8. Increase heat to high and add vinegar and boil until reduced to a glaze (3 - 5 minues).
9. Add broth and boil until reduced to 1/4 cup (5-10 minutes), stirring occasionally.
10. Season with white and black pepper.
11. Remove from heat and whisk in 1-2 tablespoons butter and marjoram.
12. Pour sauce over chicken and serve.

chicken, salt, pepper, butter, shallot, balsamic vinegar, chicken broth, marjoram

Taken from www.food.com/recipe/peppered-chicken-breasts-129669 (may not work)