Side Pannel
Pan-Seared Chicken Breast with Shallots
Pan-Seared Chicken Breast with Shallots
- Recipe Submitted by maryjosh on 12/21/2016
Ingredients List
- 2 boneless skinless chicken breasts
- salt and pepper
- 2 tablespoons flour (use gluten free flour for gluten free version)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 shallots, finely chopped, or 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1/2 cup chicken broth
- 2 green onions, finely chopped
Directions
Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color. Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast). Remove chicken from the skillet and keep warm.
Add shallots (onions) and garlic to the same skillet, over medium heat, adding the 2nd tablespoon of butter. Cook until onion is translucent. Add the wine, bring to boil, and de-glaze the pan. Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.
To serve, spoon the sauce over the chicken.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color. Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast). Remove chicken from the skillet and keep warm.
Add shallots (onions) and garlic to the same skillet, over medium heat, adding the 2nd tablespoon of butter. Cook until onion is translucent. Add the wine, bring to boil, and de-glaze the pan. Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.
To serve, spoon the sauce over the chicken.
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