Chicken With Shallots in White Wine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it! Ingredients:
2 chicken breasts |
2 tablespoons flour |
1/2 teaspoon basil |
1/2 teaspoon marjoram |
1/4 teaspoon black pepper |
2 tablespoons olive oil |
1/2 cup shallot, sliced (2-3 large whole shallots) |
1 garlic clove, minced |
1/3 cup chicken broth |
1/3 cup dry white wine |
Directions:
1. Pound chicken breasts to 1/4-inch thickness.
2. Combine flour, basil, marjoram and black pepper in a bowl.
3. Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
4. Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
5. Remove shallots and garlic from skillet to a separate dish and cover.
6. Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
7. Combine chicken broth and wine in a small bowl.
8. When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
9. Add broth and wine mixture to skillet.
10. Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
11. Serve over pasta or rice.
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