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Ingredients

• Superb chicken with balsamic vinegar and shallot Sauce
• 2 tablespoons butter, divided
• 1 tablespoon good olive oil
• 4 boneless, skinless chicken breast halves, each about 6-ounces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped shallots
• 1 cup diced, 1-inch, white button mushrooms
• 1/4 cup balsamic vinegar
• 1 tablespoon ketchup
• 1/2 cup water
• Chopped chives, for garnish
• Heat the oven to 350 degrees.
• Heat 1 tablespoon of the butter and the oil over high heat in a heavy saucepan or skillet large enough to hold the chicken breasts in 1 layer.
• When hot, add the chicken and sprinkle with salt and pepper.
• Sauté, uncovered, for about 5 minutes on each side.
• Transfer the breasts to an ovenproof plate, reserving the drippings in the pan, and place them in the oven and continue cooking for at least 15 minutes but no more than 30.
• Add the shallots and mushrooms to the drippings in the pan, and cook for about 1 minute over high heat. Add the vinegar and ketchup and continue cooking for another minute. Add the water, and cook until the liquid is reduced by half. Add the remaining 1 tablespoon of butter and stir until it is incorporated.
• Coat the chicken with the sauce, sprinkle with chives, and serve.

Description

SUPERB! FABULOUS AND EASY

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