READY IN 35 mins

Pan-Seared Chicken Breasts with Shallots

Read Reviews (190)

"Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes." — Amy

Directions

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 15, 2006

I felt like a real chef with this one. The chicken was golden and beautiful.The shallots, wine, and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Gourmet meal in a half an hour!

—BreaBren

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Most Helpful Critical Review

Feb 09, 2009

I followed this recipe exactly as it read. It's a good basic recipe, but it's a little bland. I wouldn't make it exactly like this again.

—MOLLIECOOK

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240 Ratings

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Mar 08, 2007

This dish was really good!I used seasoned salt when browning in addition to the pepper. I also added fresh mushrooms and extra garlic.Used Chicken Flavored Better than Boullion instead of broth, and a Pinot Grigio for the wine. Served over Mini Penne. If I make it again, I would double the sauce. Thanks, Amy.

—~TAYLOR~

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Feb 22, 2005

First know that I rarely follow a recipe exactly..I didn't pound the breasts thin. I like a more plump and juicey breast. I also added fresh mushrooms and thickened the wine sauce a bit after the breasts were done. VERY TASTEY!! We loved it! Thanks Amy.

—Holly Chadwick

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Aug 31, 2011

I've been traveling for nearly two weeks and have only two days before I take off again. After days of restaurant meals I was in the mood for a quick, good, home-cooked dinner but I wasn't about to go grocery shopping. This chicken dish was just what I needed. It contained ingredients I always have on hand. I love the simplicity of not just the preparation, but of the flavors. I don't need lots of bold seasoning to please my palate. A little wine, a little garlic and I'm happy. I said I wanted quick, so I butterflied the chicken breasts, which not only reduced the cooking time, but also ensured they cooked evenly. For good, golden color I dredged them in flour before I pan seared them. Served this with the simple and basic "Parsleyed Rice Pilaf" also from this site.

—naples34102

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May 31, 2006

This was a big hit with my family! I had to modify this recipe by omitting the wine because my hubby and son despise anything cooked in wine. I used a full cup of chicken broth and added water to cut the saltiness. My family prefers thicker pieces of chicken so I didn't thin them and simmered everything together for the duration of cook time. I added some mushrooms and a heaping tbsp of flour to thicken the sauce and at the end, topped each chicken breast with a folded slice of havarti cheese and let some of it melt into the sauce. Delicious!

—BDKE

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Nov 02, 2006

This recipe was great, and added mushrooms for texture and cornstarch to thicken the sauce, and seasoned the chicken with lemon pepper which gave it nice flavour. The sauce was outstanding, but I would double it next time because it reduces quickly, especially when you add the cornstarch.

—Nancy

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Jul 16, 2006

Fabulous recipe! Relatively quick and very tasty. I followed the recipe exactly as written and it turned out great. Next time I might use less butter to make it a little healthier. I think the sauce would still work with 1 tablespoon of butter and the chicken could be cooked in straight olive oil. Overall, though, a wonderful chic recipe. Thanks!

—COURTNEYSUNSHINE

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Nutrition

Calories
290 kcal
15%

Carbohydrates
5.4 g
2%

Cholesterol
95 mg
32%

Fat
15.8 g
24%

Fiber
0.2 g
< 1%

Protein
27.2 g
54%

Sodium
165 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pan-Seared Chicken Breasts with Shallots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 290
** Calories from Fat: 142

% Daily Value *
** Total Fat 15.8g 24 %
** Saturated Fat 7g 35 %
** Cholesterol 95mg 32 %
** Sodium 165mg 7 %
** Potassium 322mg 9 %
** Total Carbohydrates 5.4g 2 %
** Dietary Fiber 0.2g < 1 %
** Protein 27.2g 54 %
** Sugars 1g
** Vitamin A 12 %
** Vitamin C 4 %
** Calcium 3 %
** Iron 13 %
** Thiamin 8 %
** Niacin 131 %
** Vitamin B6 38 %
** Magnesium 12 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.