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Serves 4


2 tablespoons butter
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 6 oz / 170 g)
Salt & freshly ground black pepper
4 shallots, diced
1 cup white button mushrooms
1/4 cup balsamic vinegar
1 tablespoon tomato ketchup
1/2 cup / 125 ml water
1 tablespoon chives, chopped


Preheat the oven to 180 C / 360 F
Place 1 tablespoon butter and the oil in a large skillet over medium high heat
Add the chicken breasts, sprinkle with salt and pepper
Sauté, uncovered for about 3 minutes each side
Transfer them to an ovenproof dish and place in the oven for at least 10 minutes but no more than 25 minutes
Add the shallots and mushrooms to the pan and cook for 2 minutes over medium high heat
Add the vinegar and ketchup and cook another 1 minute
Add the water and cook until the liquid is reduced by half
Add the remaining 1 tablespoon butter, stirring constantly until well blended
To serve: cut each breasts on the diagonal several times and fan it out on the plate
Pour some sauce over each breast
Sprinkle with chives

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