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.
- 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 See How It's Made
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.