Pan-Seared Chicken Breasts with Shallots

Pan-Seared Chicken Breasts with Shallots

Amy

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

35 m servings 292 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 27.3 g
  • 55%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.
  2. 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.

Reviews

Read all reviews 293
  1. 382 Ratings

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Most helpful positive review

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 potatoe...

Most helpful critical review

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.

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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 potatoe...

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 abou...

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,...

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 ...

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...

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 ...

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 s...

I am always looking for tasty, quick dinners. This meets the criteria. My husband works days & I work midnights. So when he leaves work he calls me to wake me up. I get up and cook dinner. By th...

My family prefers dark meat so I substituted chicken thighs and they were terrific...The only other change I made was that I added some grated onion to the chicken stock...and a little dijohn mu...

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