Sauteed Chicken With Shallots and White Wine
- Ready In:
- 47mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 1⁄2 lbs skinless chicken pieces
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon dried thyme
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 large shallot, sliced (2.5 oz)
- 1 large garlic clove, minced
- 2 small tomatoes, coarsely chopped (4 oz.)
- 3 tablespoons dry white wine or 3 tablespoons chicken broth
- 2 teaspoons cold butter, cut into 2-3 pieces
- 2 teaspoons parsley, chopped
directions
- Season the chicken with 1/2 tsp of the salt, the thyme, and 1/8 tsp of the pepper.
- Head the oil in a large nonstick skillet over medium-high heat. At the chicken, thickest side down, and cook until golden (about 5 minutes). Turn and cook until golden (3-4 minutes).
- Reduce the heat to very low, pour off the fat, and arrange the shallot, garlic, and tomatoes around the chicken. Cook for 1 minute. Add the wine or broth, cover, and cook until the breast juices run clear and a meat thermometer registers 170 degrees F (12-15 minutes).
- Remove the breasts to a platter and cover loosely with foil to keep warm. Cook the remaining chicken, uncovered until the juices run clear and a meat thermometer registers 180 degrees F (8-10 minutes). Remove to the platter and cover.
- There should be about 1/2 cup of wine or broth mixture left in the skillet. If there's more, boil it down over high heat; or if there's less, stir in water, wine or broth to bring it up to 1/2 cup. Bring to a boil over medium heat, and stir in the butter, parsley, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper. Pour over the chicken and serve.
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RECIPE SUBMITTED BY
Maureen in MA
United States
Love easy, delicious recipes suitable for entertaining & my family.