Prep 10 mins
Cook 20 mins
A very simple yet flavorful recipe for two.
- 2 boneless skinless chicken breasts
- salt, pepper and flour for dredging
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 shallot, minced
- 1 garlic, minced
- 1 cup dry white wine
- 1⁄2 cup whipping cream
- 1 tablespoon parsley, chopped
- 1 bunch arugula
- Sprinkle the chicken with salt and pepper. Dredge the chicken in flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of olive oil in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are soft. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the arugula and saute until heated through. Season to taste, with salt and pepper. Arrange the arugula over a platter. Place the chicken atop and pour the sauce over and serve.
We thought this recipe was devine! I made it for three so used three chicken breasts and doubled the sauce. It was perfect with some taglitelle and steamed vegetables. Thank you so much!
This is a fine dining recipe! So simple and so delicious! This is going into my Best of 2009 Recipes cookbook! Thanks, KelBel! Made for Cookathon for KelBel in memory of her DH, Eric.