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Chicken with Shallots

Chicken with Shallots


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This chicken has the perfect blend of acidity and a strangely amazing amount of sweetness to it. The minced shallots and white wine perfectly accompany the protein, and it’s chicken aficionado Kathryn Nathanson’s favorite dish of all time, so that’s saying somethin’.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 4

Ingredients:
4 boneless chicken breasts
3 tablespoons vegetable or canola oil
Kosher salt and black ground pepper
1/2 cup dry white wine
1/3 cup lemon juice (about 3 squeezed lemons)
1/4 cup minced shallots
3 tablespoons heavy cream
1/2 unsalted butter, diced, softened at room temperature

Directions:
1. Preheat oven to 425ºF.
2. Pat chicken breasts dry with paper towel and sprinkle them generously on both sides with salt and pepper.
3. In a large pan/skillet, heat oil over medium-high heat for about two minutes, until the oil begins to smoke.
4. Place chicken breasts in pan for 4-5 minutes, without moving! until they’re golden brown.
5. Flip the chicken breasts and immediately put entire pan into oven for 12-15 minutes until chicken is cooked through.
6. While the chicken is in the oven, combine white wine, lemon juice, and minced shallots in a medium sauce pan over medium-high heat for about 5 minutes, or until there is only about 2 tablespoons of liquid left.
*If the sauce reduces too much and you’re left with less than 2 tbsp., add an extra splash of wine or water.
7. Add the cream, 1 teaspoon of salt and 1/4 teaspoon of pepper and bring to a full boil.
8. Remove from heat, add the diced butter, and swirl until butter is fully incorporated.
9. Pour over chicken and serve.
*The sauce cannot be reheated or it will “break”! Try timing the chicken and sauce together so you can serve the dish while it’s hot.

by Jennifer Starrs

The post Chicken with Shallots appeared first on Spoon University.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


Recipe Summary

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces all-purpose flour, divided (about 1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • ¼ cup finely chopped shallots
  • 4 medium garlic cloves, thinly sliced
  • ½ cup dry white wine
  • ¾ cup fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons drained capers
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add chicken to pan sauté 4 minutes on each side or until done. Remove chicken from pan keep warm.

Heat remaining 1 tablespoon oil in pan swirl to coat. Add shallots to pan sauté 3 minutes, stirring frequently. Add garlic sauté 1 minute, stirring constantly. Add wine bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour stir until smooth. Add remaining 1/2 cup broth to pan bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture cook 1 minute or until slightly thick, stirring frequently. Remove from heat stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.


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