Try this Chicken w/Shallots-Red Wine Vinegar Sauce recipe, or contribute your own.
Suggest a better description1 With meat mallet. pound chicken (place between 2 sheets plastic wrap) to an even 1/2 inch thickness.; sprinkle with a 1/4 teaspoon salt and an 1/8 tsp freshly ground black pepper to season both sides.
2. In a 12 inch skillet, heat 2 tsp oil on medium hot heat. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to a plate; cover with foil to keep warm.
3. Meanwhile, in a 4 qt saucepot, place steamer basket and 1 inch water; cover and heat to boiling on high. Place snap peas in steamer basket; cover and steam on medium 5 to 6 minutes or until snap peas are tender-crisp. Toss with an 1/8 tsp salt and an 1/8 tsp freshly ground black pepper.
4. To the same skillet, add remaining 2 tsp oil. Add shallots and cook 3-4 minutes or until tender, stirring occasionally. Stir in vinegar and cook 30 seconds. Add broth and chopped thyme Heat to boiling on medium-high; boil 1 minute to reduce slightly. Remove skillet from heat; stir butter into sauce until melted. Makes 1 cup shallot sauce.
5. Thinly slice chicken breasts and top with shallot sauce; serve with snap peas. Garnish chicken and sauce with thyme.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 563 | ||
Calories from Fat: 333 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.9g | 49 % | |
Saturated Fat 10.7g | 54 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 175mg | 54 % | |
Sodium 173mg | 6 % | |
Potassium 670.4mg | 18 % | |
Total Carbohydrate 8.7g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.7g | ||
Protein 46g | 66 % | |
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. |
Calories per serving: 563
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