Peppered Chicken Breasts - chicken

Method

• Preheat oven to 200 degrees F.
• Pat chicken dry and sprinkle with salt and pepper.
• Melt 2 tablespoons butter in large skillet over high heat.
• Add chicken, skin side down and cook until skin in crisp (10 minutes).
• Reduce heat to medium low and continue cooking another 10-15 minutes or until chicken is done.
• Transfer chicken to platter but keep warm with tented foil in oven.
• Pour off fat from skillet and add 1 teaspoon butter and shallot over medium low heat, cooking for 3-5 minutes or when shallot is translucent.
• Increase heat to high and add vinegar and boil until reduced to a glaze (3 - 5 minues).
• Add broth and boil until reduced to 1/4 cup (5-10 minutes), stirring occasionally.
• Season with white and black pepper.
• Remove from heat and whisk in 1-2 tablespoons butter and marjoram.
• Pour sauce over chicken and serve.