Chicken Breasts with Vinegar Sauce

We were trying out new ways to serve chicken breasts and found this great recipe. The chicken comes out so tender and the sauce is really tasty! The recipe does call for butter, so it's not low-cal. 

Ingredients

4-6 chicken breast supremes (chicken has been boned, skinned and halved and fat has been trimmed)

4-6 pats of butter

Sauce ingredients

6-8 tablespoons butter

4 shallots (or green onions), finely chopped 

1 cup wine vinegar

salt & pepper to taste

Cooking the chicken

Melt butter in sauté pan or skillet and saute the breasts for 6-8 minutes or until they feel springy. Remove breasts from pan when done cooking them all and cover them to keep warm while you make the sauce. 

Making the sauce

Pour off most of the excess fat from sautéing the chicken and use the same pan to sauté the chopped shallots. Cook over low heat, stirring lightly, until shallots are lightly colored. Add the vinegar to deglaze the pan.

Transfer the vinegar and shallots to a small saucepan. Boil mixture over high heat until it has reduced to a light syrupy consistence. Use a wire whisk to stir mixture as it cooks.

Cut the butter into small chunks. Take the pan off the heat and add the butter all at once. Whisk until butter blends with vinegar. Season with salt and pepper to taste, then pour over chicken breasts. (Tip: When the butter is absorbed in the hot, not boiling, vinegar, it goes into suspension. But the sauce will separate if heated further, so as soon as the butter and vinegar have blended, pour the sauce over the chicken pieces.)

Serve and enjoy!