2    Whole chicken breasts, boned

           And halved
           Salt and freshly ground
           Pepper
      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

           Marjoram
    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