Quick Chicken With Shallots And Mushrooms Recipe

Name: Quick Chicken With Shallots And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For basic chicken:; ~2 boneless skinless chicken breasts, cut into tenderloins (or pre-cut tenderloins); ~1/2 cup white flour; ~1 tablespoon italian seasoning (or combo of oregano and basil); ~salt and pepper to taste; ~ 3 tspn olive oil; For vegetable glaze:; ~1/2 cup white wine (I used the remains of a week-old chardonnay, but anything dry will do); ~1 cup baby portabella (or similar mushrooms), washed and quartered; ~3 medium-sized shallots, finely chopped; ~4 sundried tomatoes (about 1/4 cup), softened in warm water; Prep/cooking materials:; ~cutting board; ~two sheets wax paper; ~non-stick frying pan; ~spatula

Servings: persons

For basic chicken:
~2 boneless skinless chicken breasts, cut into tenderloins (or pre-cut tenderloins)
~1/2 cup white flour
~1 tablespoon italian seasoning (or combo of oregano and basil)
~salt and pepper to taste
~ 3 tspn olive oil
For vegetable glaze:
~1/2 cup white wine (I used the remains of a week-old chardonnay, but anything dry will do)
~1 cup baby portabella (or similar mushrooms), washed and quartered
~3 medium-sized shallots, finely chopped
~4 sundried tomatoes (about 1/4 cup), softened in warm water
Prep/cooking materials:
~cutting board
~two sheets wax paper
~non-stick frying pan
~spatula

1
1. On a cutting board, lay down a sheet of wax paper. Rinse chicken and cover with wax paper. Using frying pan, pound chicken to between 1/4 and 1/2 inch in thickness.
2
2. Wipe frying pan bottom to remove any chicken residue. Pour 2 tspn olive oil in pan and set over medium-high heat.
3
3. Sprinkle flattened chicken pieces with seasoning, salt and pepper. Remove wax paper from cutting board. On cutting board, place 1/4 cup flour. Dredge chicken pieces in flour, shaking off excess, and place in frying pan, cooking about 2 minutes on each side or until cooked through.
4
4. While the chicken is cooking, rinse cutting board and chop the mushrooms, shallots and sundried tomatoes.
5
5. Remove pan from heat and chicken from pan (placing on serving dish). Reduce heat to medium. Pour wine and remaining olive oil into pan, deglazing any chicken bits from the bottom. Add shallots, mushrooms and sundried tomatoes. Cook through (til onions are clear, mushrooms cooked and liquids have begun to thicken). Pour glaze over chicken and serve hot.

No nutrition data on file — estimate from the ingredient list.

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For basic chicken:, ~2 boneless skinless chicken breasts, cut into tenderloins (or pre-cut tenderloins), ~1/2 cup white flour, ~1 tablespoon italian seasoning (or combo of oregano and basil), and more.

Yes, Quick Chicken With Shallots And Mushrooms 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!

Quick Chicken With Shallots And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions