Pan-Seared Chicken Breasts With Shallots
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (divided)1 tbsp
Olive Oil1
Salt1 clove
Garlic (minced)1 cup
White Wine (dry)1 cup
Chicken BrothDirections:
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