Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chicken Breasts with Balsamic Vinegar Sauce
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- #13535
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 whole chicken breasts, boned and halved
salt and freshly ground black pepper
2 tablespoons butter, divided
1 tablespoon vegetable oil
1 tablespoon finely chopped shallots
3 tablespoons balsamic vinegar
1 1/2 cup chicken broth
2 teaspoons finely chopped fresh marjoram
directions
Sprinkle chicken with salt and pepper. Heat 1 Tbsp 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 Tbsp 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 Tbsp butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately.
added by
wooman97
nutrition data
Nutritional data has not been calculated yet.
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