Update chicken-in-red-wine-vinegar-sauce.md

src/chicken-in-red-wine-vinegar-sauce.md

@@ -18,12 +18,12 @@
 
 1. Rub each piece of chicken in salt and pepper mixture.
 2. Heat oil and melt butter in 12-inch sauté pan on medium-high heat. When the oil is hot, but not smoking, use tongs to add chicken skin side down.
-3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes.
+3. Brown both sides until skin is golden brown and chicken is cooked, about 12-15 minutes. Remove chicken to a platter and cover loosely with aluminum foil to keep warm. 
-4. Remove chicken to a platter and cover loosely with aluminum foil to keep warm. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
+4. Pour out half of oil from pan, and use other half to brown shallots over medium-high heat. Slowly add vinegar and boil until reduced to almost a syrup. Add crème fraîche/cream and cook until blended and brown, about 5 minutes. Return chicken to pan to coat and heat.
 5. Return chicken to platter. Add garnish if available, and serve.
 
 ## Contribution
 
-- Anon
+- Anonymous
 
 ;tags: chicken french