Name: Chicken Breasts Sauteed with Shallots and Garlic Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts (skinless & boneless ); 1/2 pound your favorite (sliced); 1 medium sweet onion (sliced); 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 tablespoon balsamic vinegar; 1 tablespoon fresh thyme; 1 tablespoon coriander; 1 bay leaf; 1 tablespoon coarse ground pepper; 3 cloves garlic (crushed); ½ cup white wine (Sherry works well too); 1 cup chicken stock (homemade if available); 1 touch Worcestershire sauce

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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”!

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Chicken Breasts Sauteed with Shallots and Garlic Recipe

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Servings: servings

Ingredients

2 chicken breasts skinless & boneless
1/2 pound your favorite sliced
1 medium sweet onion sliced
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon fresh thyme
1 tablespoon coriander
1 bay leaf
1 tablespoon coarse ground pepper
3 cloves garlic crushed
½ cup white wine Sherry works well too
1 cup chicken stock homemade if available
1 touch Worcestershire sauce

US Customary - Metric

Instructions

In a wok or pan, add 1 teaspoon 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 medium 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