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Sauteed Chicken Breasts with Shallots and Garlic

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 4 chicken breast halves boneless - skinless
  • tablespoons butter unsalted
  • tablespoons olive oil or vegetable oil
  • salt and ground pepper to taste
  • 3 shallots finely chopped
  • 2 cloves garlic finely chopped
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ¾ cup heavy cream


  • 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.