---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Main dish, Sauces
       Yield: 4 servings
       2    Whole chicken breasts, boned
            And halved
            Salt and freshly ground
       2 tb Butter; divided
       1 tb Vegetable oil
       1 tb Finely chopped shallots
       3 tb Balsamic vinegar
   1 1/2 c  Chicken broth
       2 ts Finely chopped fresh
     Sprinkle chicken with salt and pepper. Heat 1 tb
   butter and the oil in large heavy frypan 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 no longer pink
   inside, about 12 minutes. Transfer chicken to heated
   platter and keep warm in oven.
    Pour off all but 1 tb fat from frypan. 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 constantly. Add broth and
   boil until reduced to 1/2 cup, stirring occasionally.
   Season to taste with salt and pepper.
    Remove sauce from heat and whisk in remaining 1 tb
   butter and marjoram. Whisk in any juices from chicken.
   Spoon sauce over chicken and serve immediately.
    Makes 4 servings.
   Source: The Vancouver Sun  Sept 21/94