Ingredients
-
1
-
-
-
2
-
1
-
3
-
1 3/4
-
2
-
-
-
-
-
-
-
Directions
Peppered Chicken Breasts, This is a easy weeknight meal that is great with rice and steamed or sauted vegetables Recipe source: Bon Appetit (May 1986), Very nice I had to cook my chicken for about 25 minutes on the medium low to get it done The sauce was really good and different I liked the taste of the balsamic vinegar a lot Added a nice flavor to the chicken Thanks, I loved this recipe Made exactly as directed and would not change a thing Love the balsamic vinegar with the chicken
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 200 Degrees F. |
|
2
Done
|
Pat Chicken Dry and Sprinkle With Salt and Pepper. |
|
3
Done
|
Melt 2 Tablespoons Butter in Large Skillet Over High Heat. Add Chicken, Skin Side Down and Cook Until Skin in Crisp (10 Minutes). |
|
4
Done
|
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
Done
|
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 White and Black Pepper. Remove from Heat and Whisk in 1-2 Tablespoons Butter and Marjoram. Pour Sauce Over Chicken and Serve. |
