1 chicken breast, boneless, skinless, trimmed into 2 halves
1 tablespoon minced shallots
60 g dry vermouth
60 g marsala
250 ml chicken broth
dash balsamic vinegar
120 ml heavy cream
Recipe preparation steps
Preheat oven to 200°C.
Heat 1 tablespoon butter along with oil in a sauté pan over high heat. Seasonchicken breasts with salt and pepper and sauté until the first side is browned—about a minute. Turn and brown other side. Place pan in oven until chicken is almost cooked. Remove from oven, tent and set aside.
Meanwhile, melt 1 tablespoon butter in a sauté pan over medium heat. Sauté shallots until soft. Add broth, vermouth, marsala and cream. Bring to a boil and reduce by three–quarters.
When sauce is ready, add basil leaves and vinegar. Set aside and keep warm.
Slice breasts on the bias and arrange in a fan shape on individual serving plates. Top with sauce.