Sauteed Chicken Breasts with Shallots and Garlic

September 1, 2010 1 Comment

Sauteed Chicken Breasts with Shallots and Garlic

Not only is this a delicious chicken recipe, it is great way to demonstrate the proper way to sauté. You will definitely want to read my article on How To Saute before you start this recipe. And once you know how to saute a chicken breast properly, you can create dozens of other meals just by changing the ingredients for the pan sauce.

This recipe requires you to reduce 1 cup of homemade chicken stock for the sauce. Stock reductions are often used in professional kitchens to make sauces. If you don’t want to spend the time reducing stocks, you can try making your own stock reductions or glaces yourself.

An alternative is to buy professional quality stock reductions at your gourmet market or online. For learn more and a great source to buy online, check out my stock reduction suggestions.

Sauteed Chicken Breasts with Shallots and Garlic

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Sauteed Chicken Breasts with Shallots and Garlic

Ingredients

4 skinless, boneless chicken breast halves

1-1/2 tablespoons of unsalted butter

1-1/2 tablespoons of olive oil (or vegetable oil)

Salt and ground pepper

3 shallots, finely chopped

2 garlic cloves, finely chopped

1/2 cup of dry white wine

1 cup of homemade chicken stock

3/4 cup heavy cream

How To Prepare At Home

Finely chop the shallots and garlic. Have the rest of the ingredients ready to go.

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, approx. 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, approx. 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.

Last modified on Tue 15 July 2014 11:21 am

Filed in: Chicken Recipes

Comments (1)

Trackback URL | Comments RSS Feed

  1. Lee Jones says:

    I have cooked this several times and it has always been a hit, with many nice remarks about the delicious sauce. It’s definitely a winning recipe.

Leave a Reply

Culinary Schools

Ice Cream Sundays

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe

Strawberry Chocolate with Almonds Gelato Recipe On a recent trip to State College, PA, my wife stopped at Tait Farms to pick up some local products including a Strawberry Dark Chocolate Sauce that my daughter thought would be a great ingredient to try in a new gelato or ice cream. I also had some Dark […]

August 13, 2014 0 Comments
Chocolate Trail Mix Ice Cream

Chocolate Trail Mix Ice Cream

How About Some Chocolate Ice Cream with a Bit of Trail Mix While I was down in the basement working out, I heard my youngest daughter upstairs in the kitchen preparing something.  My daughter has cerebral palsy and uses a walker to get around so I could hear the wheels rolling back and forth as […]

July 25, 2014 5 Comments
Hot Chocolate Ice Cream Recipe

Hot Chocolate Ice Cream Recipe

 We Used Starbucks Hot Chocolate Mix For This One Maddie and I were thinking about making some homemade ice cream and since chocolate is her favorite, we thought we would give that a try. I looked in the recipe book that came with my new Cuisinart Ice Cream Gelato Maker and found a basic recipe […]

July 10, 2014 0 Comments
Strawberry Gelato Recipe

Strawberry Gelato Recipe

Fresh Seasonal Strawberries Make For Great Gelato By now you know I am the proud owner of a Cuisinart Commercial Quality Ice Cream & Gelato Maker given to me by my neighbors Bob and Barbara for my recent birthday and I’ve been experimenting with it to learn how to make great homemade ice cream and […]

June 29, 2014 0 Comments
Difference Between Ice Cream and Gelato

Difference Between Ice Cream and Gelato

What’s the Difference Between Ice Cream & Gelato I celebrated a big birthday at the beginning of the month and my wife invited some friends over including my neighbor who gave me a Cuisinart Commercial Quality Ice Cream & Gelato Maker (ICE-100) as a birthday present.  This past weekend, my youngest daughter and I put […]

June 20, 2014 5 Comments

Reluctant Gourmet’s Top Tip Lists

Check Out My RG Cooking Cartoons

css.php