Try this Chicken with Shallots recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425 degrees,
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. in a 12-inch cast iron skillet, heat the oil over medium high heat for 2 minutes until it begins to smoke. place the chicken breasts in the skillet and cook for 4 to 5 without moving, until golden brown.
using tongs, turn chicken breasts, place the skillet in the oven and roast for 12 to 15 minutes, until the chicken is cooked though.
meanwhile in a saute pan, combine white wine, lemon juice, and shallots and cover over medium high heat for about 5 minutes, until 2 tbsp of liquid remain in the pan, if it reduces too much add an extra splash of white wine or water. add the cream, 1 tbsp salt and 1/4 tsp pepper and bring to full boil. remove from the heat, add the diced butter and swirl the pan until the butter is incoporated don't reheat or the sauce will "break". sprinkle with salt and serve the chi ken hot and with the sauce spooned over it
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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