Chicken With Wine and Shallots Recipe

Name: Chicken With Wine and Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds; Salt if desired and freshly ground pepper to taste; 1/4 cup flour; 2 tablespoons corn, peanut or vegetable oil, approximately; 1 tablespoon butter; 1 tablespoon finely minced garlic; 1 tablespoon finely minced shallots; 1/4 cup chicken broth; ⅓ cup dry white wine; Juice of 1/2 lemon; 1/4 cup finely chopped parsley

Servings: persons

3 whole skinless, boneless chicken breasts, about 1 1/2 pounds
Salt if desired and freshly ground pepper to taste
1/4 cup flour
2 tablespoons corn, peanut or vegetable oil, approximately
1 tablespoon butter
1 tablespoon finely minced garlic
1 tablespoon finely minced shallots
1/4 cup chicken broth
⅓ cup dry white wine
Juice of 1/2 lemon
1/4 cup finely chopped parsley

1
Put breasts on flat surface to remove peripheral fat or cartilage.
2
Cut breasts in half and then into 1 1/2-inch pieces.
3
Sprinkle with salt and pepper.
4
Coat with flour.
5
You will need 2 skillets in which to cook this dish.
6
Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding.
7
Cook, turning pieces so they cook evenly.
8
Have tablespoon of butter heating in second skillet.
9
When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
10
Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken.
11
Cook 3 minutes or until golden brown all over.
12
Add to first batch of chicken pieces.
13
Sprinkle with garlic and shallots and toss to blend.
14
Sprinkle broth, wine, lemon juice and parsley.
15
Cover chicken mixture closely and let simmer 2 or 3 minutes.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole skinless, boneless chicken breasts, about 1 1/2 pounds, Salt if desired and freshly ground pepper to taste, 1/4 cup flour, 2 tablespoons corn, peanut or vegetable oil, approximately, and more.

Yes, Chicken With Wine and Shallots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Wine and Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions