Sautéed Chicken Breasts With Shallots And Garlic

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil (or vegetable oil)
• salt and pepper
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 cup dry wine
• 1 cup homemade chicken stock
• 3/4 cup heavy cream

Recipe

• 1 season the chicken breasts with salt and pepper on both sides.
• 2 pre-heat your saute pan (frying pan) until drops of water quickly evaporate. this means the pan is at least 212°f.
• 3 heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
• 4 sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
• 5 turn breasts over and sauté for another 3 minutes, again until lightly browned. (at this point the meat should be firm to the touch.).
• 6 transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
• 7 remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
• 8 return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
• 9 add the garlic and cook for 1 minute, making sure the garlic doesn’t burn. (it makes the dish bitter if it does).
• 10 add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
• 11 add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
• 12 add the cream, and again reduce until the sauce is thick enough to coat a spoon.
• 13 spoon sauce over cutlets and serve.