Sautéed Chicken Breasts with Shallots and Garlic

Ready in 30 minutes

Not only is this a delicious chicken recipe, it is great way to demonstrate the proper way to sauté. And once you know how to saute a chicken breast properly, you can create dozens of other meals just by changing the ingredients for the pan sauce.

This recipe requires you to reduce 1 cup of homemade chicken stock for the sauce. Stock reductions are often used in professional kitchens to make sauces. If you don't want to spend the time reducing stocks, you can try making your own stock reductions or glaces yourself. An alternative is to buy professional quality stock reductions

"Great recipe!! I added rosemary and since my chicken breasts were really thick I suck them in the oven at 350 while I made the sauce. My husband and I loved it!!!"

- Hntrjmpr87

Top-ranked recipe named "Sautéed Chicken Breasts with Shallots and Garlic"

4.8 avg, 4 review(s) 100% would make again

Ingredients

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1 INGREDIENTS for skinless boneless chicken breast h
1 tablespoons unsalted butter
1 tablespoons olive oil; (or vegetable oil)
1 Salt and ground 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

Original recipe makes 2

Servings  

Preparation

Season the chicken breasts with salt and pepper on both sides.

Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.

Sauté the breasts until they are lightly browned on one side, approx. 3 minutes.

Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.)

Transfer the breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.

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.

Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.

Add the garlic and cook for 1 minute, making sure the garlic doesn’t burn. (It makes the dish bitter if it does)

Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.

Add the chicken stock and reduce to half the original amount, approx. 6-7 minutes.

Add the cream, and again reduce until the sauce is thick enough to coat a spoon.

Spoon sauce over cutlets and serve

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 395 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe!! I added rosemary and since my chicken breasts were really thick I suck them in the oven at 350 while I made the sauce. My husband and I loved it!!!
Hntrjmpr87 2 months ago
Beautiful, quality dish, easy explained instructions...this is my favourite recipe yet....hubby also loved it...thanks for sharing.
kyliethompson 4 months ago
Easy preparation. Good flavor. I placed the sautéed chicken back into the sauce ,covered the pan and let it simmer for a few minutes.
NanMP 2 years ago
[I posted this recipe.]
baby9128 5 years ago
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