Chicken Breasts Sautéed with Shallots & Garlic

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 wala"!

Home Chef's Walter Mark's Chicken Wala!
(serves 4)

Cooking Technique = Saute

• 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

Lots of slicing for this one. Slice the mushrooms and onion.

Crush the garlic cloves

1. In a wok or pan, add 1- tsp. of olive oil and sauté 1- clove of crushed garlic.(don't burn).
2. Add rest of oil, and brown chicken both sides.
3. Add soy, balsamic vinegar, Worcestershire, bay leaf, chicken stock and wine to pan.
4. Sprinkle chicken w/ Thyme, coriander & pepper.
5. Cover & cook for about 20 minutes (turn chicken at least one time).
6. Remove chicken from pan and remove about 2 Tablespoons of sauce for later use.
7. Make sauce or gravy. (I like making sauce w/ a small mixture of corn starch & water.)
8. Return chicken to pan and set on low heat.
9. Meanwhile in a med. sauté pan, sauté mushrooms, onions & garlic in the 2 Tablespoons of sauce.
10. To serve on plates, smother one piece of chicken with sauce, add mushroom/onion mixture on top.
    11. Garnish w/ fresh parsley sprigs

I like serving this with Uncle Ben's Wild Rice, pasta, or white rice and serving with "Traverse City Cherry and Riesling wine".....Walter Marks