Chicken Breasts Sauteed with Shallots and Garlic Recipe

July 22, 2009 0 Comments

The Reluctant Gourmet

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

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4 servings

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

Last modified on Tue 15 July 2014 11:26 am

Filed in: Chicken Recipes

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