Arty Seared Chicken Breasts with Fine Sauce

A fast and simple chicken recipe with a sauce that goes well with vegetables. Low arty rating but always a high approval rating.

Seared Chicken Breasts with Fine Sauce
3 tablespoons unsalted butter
1 tablespoon olive oil
4 skinless chicken breast halves beaten thin
salt and pepper
2 chopped shallots
1 clove minced garlic
1/3 cup dry white wine
1/2 cup chicken broth

Melt one tablespoon of butter and heat olive oil in a large pan over medium heat.

Season chicken with salt and pepper, and brown both sides in pan.

Cover and cook for 15 minutes, until juices run clear.

Mix shallots and garlic into a separate pan over medium heat, and cook.

Stir in wine, and cook. Stir in broth, and cook for five more minutes, or until suitably reduced.

Mix in the last of the butter until it is melted.

Serve the sauce over the cooked chicken and your choice of vegetables.

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