Pan-Seared Chicken Breasts with Shallots

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

3 tablespoons unsalted butter, divided

1 tablespoon olive oil

4 skinless, boneless chicken breast halves - pounded thin

salt and pepper to taste

2 shallots, chopped

1 clove garlic, minced

⅓ cup dry white wine

½ cup chicken broth

Directions

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.

Notes

Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or herb orzo

Nutrition

• Calories: 292 kcal
• Total Fat: 16 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 95 mg
• Sodium: 188 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 27 g