Pan-Seared Chicken Breasts with Shallots

Pan-Seared Chicken Breasts with Shallots

236
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"Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes."

Ingredients

35 m {{adjustedServings}} servings 292 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
  2. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
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Reviews

236
  1. 300 Ratings

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I felt like a real chef with this one. The chicken was golden and beautiful.The shallots, wine, and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoe...

This dish was really good!I used seasoned salt when browning in addition to the pepper. I also added fresh mushrooms and extra garlic.Used Chicken Flavored Better than Boullion instead of broth,...

First know that I rarely follow a recipe exactly..I didn't pound the breasts thin. I like a more plump and juicey breast. I also added fresh mushrooms and thickened the wine sauce a bit after ...