AuthorBon AppetitCategoryDifficultyBeginner

Recipe By:Amy
"Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes."

Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins

 3 tbsp unsalted butter, divided
 1 tbsp olive oil
 2 shallots, chopped
 1 clove garlic, minced
  cup dry white wine
 ½ cup chicken broth

1

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat.

2

Season chicken with salt and pepper, and brown on both sides in the skillet.

3

Cover, and continue cooking 10 minutes, or until chicken juices run clear.

4

Set aside, and keep warm.

5

Mix shallots and garlic into skillet over medium heat, and cook until tender.

6

Stir in wine, and cook until heated through.

7

Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened.

8

Mix in the remaining butter until melted.

9

Serve the sauce over the chicken.

Ingredients

 3 tbsp unsalted butter, divided
 1 tbsp olive oil
 2 shallots, chopped
 1 clove garlic, minced
  cup dry white wine
 ½ cup chicken broth

Directions

1

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat.

2

Season chicken with salt and pepper, and brown on both sides in the skillet.

3

Cover, and continue cooking 10 minutes, or until chicken juices run clear.

4

Set aside, and keep warm.

5

Mix shallots and garlic into skillet over medium heat, and cook until tender.

6

Stir in wine, and cook until heated through.

7

Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened.

8

Mix in the remaining butter until melted.

9

Serve the sauce over the chicken.

Pan-Seared Chicken Breasts with Shallots

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