Sauteed Chicken with Shallot-Herb Vinaigrette

• 6 skinless boneless chicken breast halves
• 2/3 cup grated shallots (about 5)
• 4 teaspoons plus 7 tablespoons (or more) olive oil
• 2 cups minced shallots (about 10)
• 1/4 cup Sherry wine vinegar
• 4 tablespoons water
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons honey

1. Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss.
2. Refrigerate at least 3 hours and up to 8 hours.
3. Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat.
4. Boil 1 minute.
5. Reduce heat to medium; simmer until shallots are soft, about 1 minute.
6. Remove from heat.
7. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water.
8. Season sauce with salt and pepper.
9. Set aside.
10. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
11. Add remaining minced shallots; saute about 3 minutes.
12. Transfer to small bowl.
13. Heat 1 tablespoon oil in same skillet.
14. Sprinkle chicken with salt and pepper.
15. Working in 2 batches, add chicken to skillet; saute until cooked through, adding more oil if necessary, about 6 minutes per side.
16. Transfer chicken to cutting board.
17. Cut on diagonal into 1/2-inch-thick slices.
18. Divide chicken among 6 plates.
19. Sprinkle with sauteed shallots.
20. Bring sauce to simmer.
21. Spoon over chicken and serve.

chicken breast halves, shallots, olive oil, shallots, sherry wine vinegar, water, parsley, fresh cilantro, honey

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-with-shallot-herb-vinaigrette-106425 (may not work)