Ingredients
-
2
-
2
-
1/2
-
1/2
-
1/4
-
2
-
1/2
-
1
-
1/3
-
1/3
-
-
-
-
-
Directions
Chicken With Shallots in White Wine, I created this recipe one night out of desperation, since my pantry was almost bare It turned out that my husband loved it!, Absolutely lovely, thank you I adjusted all the ingredients to bring the liquid up to 1 full cup of broth and 1 full cup of white wine Actually used 2 stock cubes in one cup of water And I have enough leftovers to make into pies for tonights dinner Really tender chicken which I served with crunchy baked potatoes, peas and corn
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pound Chicken Breasts to 1/4-Inch Thickness. |
|
2
Done
|
Combine Flour, Basil, Marjoram and Black Pepper in a Bowl. |
|
3
Done
|
Dredge Chicken Breasts in Flour Mixture (no Need to Dredge in Egg/Milk Prior to Dredging in Flour Mixture). |
|
4
Done
|
Heat 1 Tbs. Olive Oil in a Large Skillet and Saute Shallots and Garlic Until Tender but not Opaque. |
|
5
Done
|
Remove Shallots and Garlic from Skillet to a Separate Dish and Cover. |
|
6
Done
|
Add 1 Tbs. Olive Oil to the Skillet and Brown Both Sides of Chicken (about 3 Minutes on Each Side). |
|
7
Done
|
Combine Chicken Broth and Wine in a Small Bowl. |
|
8
Done
|
When Chicken Is Browned, Add Shallots and Garlic Back to Skillet (on Top of and Around Chicken). |
|
9
Done
|
Add Broth and Wine Mixture to Skillet. |
|
10
Done
|
Simmer on Medium-Low to Low Heat For 15 - 20 Minutes or Until Liquid Reduces to a Thin Gravy-Type Consistency. |
|
11
Done
|
Serve Over Pasta or Rice. |
