Chicken With Shallots in White Wine

READY IN: 45mins
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Recipe by MarthaStewartWanabe

I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it!

Top Review by Jewelies

Absolutely lovely, thank you. I adjusted all the ingredients to bring the liquid up to 1 full cup of broth and 1 full cup of white wine. Actually I used 2 stock cubes in one cup of water. And I have enough leftovers to make into pies for tonights dinner. Really tender chicken which I served with crunchy baked potatoes, peas and corn.

Ingredients Nutrition

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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