2 whole boned and halved chicken breasts
2 tbsp. butter
1 tbsp. oil
1 tbsp. shallots
3 tbsp. balsamic vinegar
1 1/2 c. chicken broth
2 tsp. fine chopped, fresh marjoram

Sprinkle chicken with salt and pepper.

Heat 1 tablespoon butter and oil in heavy fry pan 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 done, about 12 minutes.

Transfer chicken to heated platter and keep warm in oven. Pour off all but 1 tablespoon fat from fry pan. 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 occasionally. Season to taste with pepper. Remove sauce from heat and whisk in remaining 1 tablespoon butter and marjoram. Whisk in any juices from chicken. Spoon sauce over chicken and serve immediately. 4 servings.