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Pan-Seared Chicken Breasts with Shallots

Pan-Seared Chicken Breasts with Shallots

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Amy

Amy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BreaBren
84

BreaBren

12/15/2006

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 potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Gourmet meal in a half an hour!

~TAYLOR~
67

~TAYLOR~

3/8/2007

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, and a Pinot Grigio for the wine. Served over Mini Penne. If I make it again, I would double the sauce. Thanks, Amy.

Holly Chadwick
57

Holly Chadwick

2/22/2005

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 the breasts were done. VERY TASTEY!! We loved it! Thanks Amy.

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