Chicken With Shallots in White Wine

Submitted 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!"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 2

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.

Reviews

[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.

 

[I'mPat]

What a gem absolutely delicious, I doubled the recipe for 4 but did use basil and oregano and a chardonnay for the white wine and did not pound out the breasts (usually make a mess of them), they were about 250 grams each, sauted them for about 4 to 5 minutes per side and simmered in the wine (with the lid partially on) for the 20 minutes and the result was beautifully cooked chicken breasts and a sauce to die for, just the right consistency and enough to go around and even the DH thought it wasn't bad and this is from someone who when I normally add any onion to something like this absolutely pans it (though he had no onion on his plate just the sauce and I made sure that there was no onion near his chicken breast while cooking). Thank you MarthaStewartWanabe for a real winner, made for the Ausie/Kiwi Swap #41 June 2010.