Chicken With Shallots In White Wine
- 2 chicken breasts
- 2 tablespoons flour
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup shallot, sliced (2-3 large whole shallots)
- 1 garlic clove, minced
- 1/3 cup chicken broth
- 1/3 cup dry white wine
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.
chicken breasts, flour, basil, marjoram, black pepper, olive oil, shallot, garlic, chicken broth, white wine
Taken from www.food.com/recipe/chicken-with-shallots-in-white-wine-239475 (may not work)