Go Back
+ servings

Chicken Breasts Sauteed with Shallots and Garlic Recipe

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 2 tablespoons olive oil
  • 2 whole chicken breasts skinless & boneless
  • 1 medium sweet onion sliced
  • 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


  • In a wok or pan, add 1 teaspoon of olive oil and sauté 1 clove of crushed garlic.
  • Add rest of oil, and brown chicken both sides.
  • Add soy, balsamic vinegar, Worcestershire, bay leaf, chicken stock and wine to pan.
  • Sprinkle chicken with 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 with fresh parsley sprigs