Chicken With Balsamic Vinegar
Sprinkle chicken with salt and pepper.
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.