Chicken With Wine and Shallots

By Pierre Franey

Published January 1, 1985

Total Time
20 minutes
Rating
5(95)
Comments
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Ingredients

Yield:4 servings

  • 3 whole skinless, boneless chicken breasts, about 1 ½ pounds

  • Salt if desired and freshly ground pepper to taste

  • ¼ cup flour

  • 2 tablespoons corn, peanut or vegetable oil, approximately

  • 1 tablespoon butter

  • 1 tablespoon finely minced garlic

  • 1 tablespoon finely minced shallots

  • ¼ cup chicken broth

  • ⅓ cup dry white wine

  • Juice of ½ lemon

  • ¼ cup finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 132 milligrams cholesterol; 351 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 1 gram fiber; 563 milligrams sodium; 40 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 ½-inch pieces.

  2. Step 2

    Sprinkle with salt and pepper. Coat with flour.

  3. Step 3

    You will need 2 skillets in which to cook this dish.

  4. Step 4

    Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.

  5. Step 5

    Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.

  6. Step 6

    Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.

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Ratings

5 out of 5
95 user ratings
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Comments

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gibby

I liked this. It's similar to his Chicken Breasts with Lemon, but this one involves cutting the chicken into pieces and simmering them in white wine (which the other recipe does not have) along with the stock. I imagine it would be possible to use breasts that have NOT been cut in half, and cook them in more stock and wine than this recipe calls for (maybe double?) and simmer them for longer. Might give that a shot.

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