Chicken breast is dredged in flour and then browned and cooked on stove top. Then, it's smothered in a red wine based shallot and garlic sauce. Delicious, French-style chicken dinner, packed with protein.
Course Main Course
Keyword chicken with shallots, pan seared chicken, shallot sauce
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Ingredients for pan-seared chicken
2chicken breasts, boneless, skinless
salt and pepper
2tablespoonsflour(use gluten free flour for gluten free version)
Ingredients for shallot sauce
4shallots, finely chopped, or 1 small onion, finely chopped
½cupdry red wine
2green onionsfinely chopped
How to pan sear chicken:
Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color.
Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast).
Remove chicken from the skillet and keep warm.
How to make shallot sauce:
Add shallots (onions) and garlic to the same skillet, over medium heat, adding 1 tablespoon of butter. Cook until onion is translucent.
Add the wine, bring to boil, and de-glaze the pan.
Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.