Chicken With Shallots in White Wine

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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