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Sauteed Chicken With Shallots and White Wine

Sauteed Chicken With Shallots and White Wine Recipe

Recipe from my friend, Ginny, who is an excellent cook. Note: This dish may be made ahead and refrigerated in a covered container for up to 1 day (or freeze up to 2 months). To reheat, thaw the chicken in the refrigerator overnight, then bake it in a covered baking dish at 375 degrees F until heated through (about 10 minutes). Drizzel with a little olive oil to replace lost moisture.
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Prep Time 2 mins
Cook Time 45 mins
Course Main Course
Cuisine French
Calories 255.2 kcal

Ingredients
  

  • 3 1/2 lbs skinless chicken pieces
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 large shallot, sliced (2.5 oz)
  • 1 large garlic clove, minced
  • 2 small tomatoes, coarsely chopped (4 oz.)
  • 3 tablespoons dry white wine or 3 tablespoons chicken broth
  • 2 teaspoons cold butter, cut into 2-3 pieces
  • 2 teaspoons parsley, chopped

Instructions
 

  • Season the chicken with 1/2 tsp of the salt, the thyme, and 1/8 tsp of the pepper.
  • Head the oil in a large nonstick skillet over medium-high heat. At the chicken, thickest side down, and cook until golden (about 5 minutes). Turn and cook until golden (3-4 minutes).
  • Reduce the heat to very low, pour off the fat, and arrange the shallot, garlic, and tomatoes around the chicken. Cook for 1 minute. Add the wine or broth, cover, and cook until the breast juices run clear and a meat thermometer registers 170 degrees F (12-15 minutes).
  • Remove the breasts to a platter and cover loosely with foil to keep warm. Cook the remaining chicken, uncovered until the juices run clear and a meat thermometer registers 180 degrees F (8-10 minutes). Remove to the platter and cover.
  • There should be about 1/2 cup of wine or broth mixture left in the skillet. If there's more, boil it down over high heat; or if there's less, stir in water, wine or broth to bring it up to 1/2 cup. Bring to a boil over medium heat, and stir in the butter, parsley, the remaining 1/4 tsp salt, and the remaining 1/8 tsp pepper. Pour over the chicken and serve.

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Nutrition

Serving: 240gCalories: 255.2kcalCarbohydrates: 3.5gProtein: 37.5gFat: 8.5gSaturated Fat: 2.8gCholesterol: 125.7mgSodium: 589.6mgFiber: 0.7gSugar: 1.3g
Keyword < 60 Mins, Healthy, High In..., High Protein, Meat, Poultry, Very Low Carbs, Weeknight
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