Sautéed Chicken Breasts With Shallots and Garlic

Submitted by llorberb

"I took the recipe from: http://www.reluctantgourmet.com/. This was the first time that I had ever made a reduction sauce. I liked the flavor of the sauce and the next time I would make extra. In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce. I also made this dish with rice. Yummy with the sauce."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts
• 1 1⁄2 tablespoons unsalted butter
• 1 1⁄2 tablespoons olive oil (or vegetable oil)
• salt and pepper
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1⁄2 cup dry white wine
• 1 cup homemade chicken stock
• 3⁄4 cup heavy cream

directions

1. Season the chicken breasts with salt and pepper on both sides.
2. Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
3. Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
4. Sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
5. Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
6. Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
7. Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
8. Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
9. Add the garlic and cook for 1 minute, making sure the garlic doesn’t burn. (It makes the dish bitter if it does).
10. Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
11. Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
12. Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
13. Spoon sauce over cutlets and serve.