How to Pan Fry Chicken Breasts with Shallots and This recipe came from a reader who tried one of my recipes (Sautéed Chicken Breasts with Shallots and Garlic) and decided to change it to his liking. How dare he!
Actually, I love when my recipes are tried and improved on. Just remember to send me the improvements so I can post them. This is what Mark said to me in his initial email,
“As to your recipe # 1003, I have one that’s very similar. Same ingredients but I add soy and balsamic vinegar while sautéing.
Omit the heavy cream, make sauce from chicken stock added to pan and make flour gravy. I like to serve it with boiled red potatoes and frozen Peas.
Oo La La! I call it “chicken voila”!
Chicken Breasts Sauteed with Shallots and Garlic Recipe
2 skinless boneless chicken breasts
1/2 lb. your favorite mushrooms (sliced)
1 med. sweet onion (sliced)
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Thyme
1 tablespoon Coriander
1 Bay leaf
1 tablespoon Coarse ground pepper
3 cloves garlic (crushed)
1/2 cup white wine (Sherry works well too)
1 cup homemade chicken stock
A touch of Worcestershire sauce
How To Prepare At Home
In a wok or pan, add 1- tsp. of olive oil and sauté 1- clove of crushed garlic.(don't burn).
Add rest of oil, and brown chicken both sides.
Add soy, balsamic vinegar, Worcestershire, bay leaf, chicken stock and wine to pan.
Sprinkle chicken w/ Thyme, coriander & pepper.
Cover & cook for about 20 minutes (turn chicken at least one time).
Remove chicken from pan and remove about 2 Tablespoons of sauce for later use.
Make sauce or gravy. (I like making sauce w/ a small mixture of corn starch & water.)
Return chicken to pan and set on low heat.
Meanwhile in a med. sauté pan, sauté mushrooms, onions & garlic in the 2 Tablespoons of sauce.
To serve on plates, smother one piece of chicken with sauce, add mushroom/onion mixture on top.
Garnish w/ fresh parsley sprigs
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