Sauteed Chicken with Shallot-Herb Vinaigrette

1. 1

   Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss.

2. 2

   Refrigerate at least 3 hours and up to 8 hours.

3. 3

   Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat.

4. 4

   Boil 1 minute.

5. 5

   Reduce heat to medium; simmer until shallots are soft, about 1 minute.

6. 6

   Remove from heat.

7. 7

   Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water.

8. 8

   Season sauce with salt and pepper.

9. 9

   Set aside.

10. 10

    Heat 1 tablespoon oil in heavy large skillet over medium-high heat.

11. 11

    Add remaining minced shallots; saute about 3 minutes.

12. 12

    Transfer to small bowl.

13. 13

    Heat 1 tablespoon oil in same skillet.

14. 14

    Sprinkle chicken with salt and pepper.

15. 15

    Working in 2 batches, add chicken to skillet; saute until cooked through, adding more oil if necessary, about 6 minutes per side.

16. 16

    Transfer chicken to cutting board.

17. 17

    Cut on diagonal into 1/2-inch-thick slices.

18. 18

    Divide chicken among 6 plates.

19. 19

    Sprinkle with sauteed shallots.

20. 20

    Bring sauce to simmer.

21. 21

    Spoon over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.