PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
PAN SEARED CHICKEN BREAST
Steps:
- Preheat oven to 400 degrees F.
- Heat a skillet over medium high heat. Drizzle the chicken breast with 1/2 of the oil, and then season the breast with a good crust of salt and pepper. Put chicken in the pan skin side down, then add the herbs, and garlic. When the skin has a nice golden color turn it over, and put in a preheated oven for 8 minutes or until juice runs clear.
EASY PAN-ROASTED CHICKEN AND SHALLOTS
Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
- Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
- Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
- Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.
PAN-COOKED CHICKEN WITH TOMATOES AND SHALLOTS
From the Chicago Sun-Times food section; recipe courtesy of Bev Bennett. It is recommended that you prepare the sauteed tomatoes and shallots first, cool them to room temperature while you're cooking the chicken, and then serve them together. Enjoy!
Provided by hannahactually
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To prepare sauteed tomatoes and shallots:.
- Heat oil in heavy-bottomed medium skillet over medium-high heat. Add shallots and cherry tomatoes, and cook for 1 minute. Add 1/8 teaspoon salt, pepper, red pepper flakes, pine nuts and vinegar.
- Reduce heat to medium, and cook for 4 minutes, until tomatoes are soft and slightly wrinkled.
- Remove from heat, and cool to room temperature, until ready to serve with chicken. Stir in basil.
- To prepare dish:.
- Heat oil in heavy-bottomed medium skillet over medium-high heat. Season chicken lightly with salt and pepper. Add to skillet, skin side down. Cook 5 minutes. Turn skin-side up, and cook another 5 minutes. Remove chicken from skillet.
- Add wine to skillet, and scrape up browned bits with wooden spoon. Add broth, and bring to a simmer. Return chicken to skillet. Cover and cook chicken for 13 to 15 minutes on one side; turn over and cook another 13 minutes on second side.
- Remove chicken from skillet. Turn heat to high, and reduce pan juices slightly, about 1 minute.
- To serve, arrange chicken on plates. Spoon skillet juices over chicken and pass Tomatoes and Shallots separately.
Nutrition Facts : Calories 252.5, Fat 20, SaturatedFat 2.5, Sodium 175.3, Carbohydrate 12, Fiber 2.2, Sugar 4.6, Protein 4.3
SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC
I took the recipe from: http://www.reluctantgourmet.com/. This was the first time that I had ever made a reduction sauce. I liked the flavor of the sauce and the next time I would make extra. In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce. I also made this dish with rice. Yummy with the sauce.
Provided by llorberb
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken breasts with salt and pepper on both sides.
- Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
- 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, approximately 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 chicken 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, approximately 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.
Nutrition Facts : Calories 423.6, Fat 28, SaturatedFat 14.3, Cholesterol 141.7, Sodium 490.7, Carbohydrate 5.5, Sugar 0.6, Protein 31.5
SEARED CHICKEN BREASTS WITH HERBED SHALLOT SAUCE
Get restaurant-style seared chicken breasts using just 7 ingredients with this quick and easy recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line cookie sheet with sides with foil.
- In 12-inch skillet, melt butter over medium-high heat. Rub seasoned salt under skin into chicken being careful not to remove skin completely. Cook in butter, skin side down, 3 to 4 minutes without moving, until chicken releases easily from pan. Turn chicken; reduce heat to medium, and cook 3 to 4 minutes longer or until chicken easily releases from pan. Turn off heat, and reserve pan with juices. Transfer chicken to cookie sheet. Bake 30 to 34 minutes or until juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
- Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
- Place a chicken breast on each of 4 plates. Divide sauce among plates.
Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 1 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 2 g, TransFat 0 g
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