CHICKEN WITH SHALLOT SAUCE
Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It's wonderful with mashed potatoes and a green vegetable. -Kathy Anderson, Rockford, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings., Sprinkle chicken with salt and pepper; brown in drippings. Remove and keep warm. Add shallots; cook and stir until tender. Stir in water and garlic. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until a thermometer inserted in thigh reads 170°-175°., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices. Mash garlic; add vinegar. Bring liquid to a boil; cook until slightly thickened. Spoon over chicken; sprinkle with reserved bacon.
Nutrition Facts :
CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER
Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
- Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
- Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.
PAN-SEARED CHICKEN BREASTS WITH SHALLOTS
Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes.
Provided by Amy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
- Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Nutrition Facts : Calories 292 calories, Carbohydrate 5.5 g, Cholesterol 95.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 27.3 g, SaturatedFat 7 g, Sodium 187.8 mg, Sugar 1.1 g
POL MARTIN- CHICKEN WITH SHALLOT SAUCE
I have not made this one yet, but its from my Pol Martin cookbook, so how can you go wrong with it? This would be great with some boiled potatoes, and carrots I hope you enjoy :) Please let me know if you make it.
Provided by daisygrl64
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat half of butter in frying pan over medium heat.
- add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
- turn chicken over and cook for 5 minutes.
- set chicken pan aside.
- in a clean saute pan add remaining butter over medium heat.
- add shallots, basil, parsley, and wine.
- cover and cook for 3 minutes.
- stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
- dissolve cornstarch in 3 tablespoons of cold water.
- stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
- place chicken in sauce and simmer for 2 minutes over low heat.
- serve.
Nutrition Facts : Calories 384.6, Fat 22.8, SaturatedFat 9.5, Cholesterol 117.5, Sodium 242.2, Carbohydrate 9, Fiber 0.6, Sugar 2.5, Protein 32.3
CHICKEN WITH SHALLOTS
Steps:
- Preheat the oven to 425 degrees.
- Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.
CHICKEN WITH CARAMELIZED SHALLOTS AND SHIITAKE-WINE SAUCE
This is a perfect autumn dish, full of rich flavor and deep color. Be sure to really press down on the chicken when you add it to the pan to help the shallots and green onions stick to the skin and form a sort of caramelized onion crust. I prefer dark meat because it is generally juicier and more flavorful, but this method works very well with both dark and light meat.
Yield makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Lightly season the chicken with salt and pepper. In a large, ovenproof skillet, heat the oil over medium heat until hot but not smoking. Add the shallots and green onions and cook, stirring, just until beginning to brown, about 2 minutes. Arrange the chicken over the onions skin-side down and use a spatula to firmly press each piece of chicken into the onions. Cover the skillet and cook until the shallots and green onions are browned and sticking to the skin of the chicken and the chicken is almost completely cooked, 8 to 10 minutes. Uncover and transfer the pan to the oven until the chicken is completely cooked, about 15 minutes.
- Meanwhile, prepare the shiitake-wine sauce.
- Transfer the chicken and the caramelized onions to individual plates or a serving platter. Pour over some of the sauce; transfer the remainder to a gravy boat and pass at the table. Serve.
ROAST CHICKEN WITH MEYER LEMON SHALLOT SAUCE
From Sunset Magazine. Their notes regarding the recipe: Salting the chicken hours ahead instead of just before cooking makes the meat more flavorful. For crisper skin, don't truss the legs before roasting.
Provided by Brookelynne26
Categories Whole Chicken
Time 5h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse chicken inside and out; pat dry with paper towels. Loosen skin of breast and thighs and work some salt under skin. Rub remaining salt all over chicken and in cavity (see Notes). Chill, uncovered, at least 3 hours and up to overnight.
- Preheat oven to 375°F Zest lemons. Slice 1 lemon; juice half of the other.
- Pat chicken dry, inside and out. Rub zest under as much of the skin as possible and rub any remaining zest inside cavity. Rub chicken all over with 1 tablespoons olive oil and the thyme. Put lemon slices in cavity.
- Set a V-shaped rack in a heavy roasting pan large enough to hold shallots. Put chicken in rack, breast side up. Add shallots to pan and drizzle with remaining 1 1/2 tablespoons olive oil, turning them to coat.
- Roast chicken, basting every 30 minutes or so, until chicken leg moves easily and skin is brown and crisp, 1 1/2 to 1 3/4 hours (remove shallots after 1 hour and set aside). Tip chicken so juices from cavity pour into roasting pan. Transfer chicken to a carving board and let rest, covered with foil.
- Meanwhile, make sauce: Pour pan drippings into a measuring cup with a pouring lip. Trim tops from shallots and squeeze soft insides into a blender. Pour off all but about 1 tablespoons fat from pan drippings and add drippings to blender. Add 1/2 cup broth and the wine and pulse until smooth.
- Pour sauce into roasting pan. Cook, scraping up brown bits and adding more broth if you want a thinner sauce, over medium-high heat on your biggest burner (or straddling 2 burners) until sauce turns a nutty brown, about 10 minutes. Stir in 1 tablespoons reserved Meyer lemon juice, or more to taste. Pour sauce through a fine-mesh strainer into a serving bowl. Carve chicken, discarding lemon slices; serve with sauce.
CHICKEN PAILLARDES WITH MUSTARD SHALLOT SAUCE
Again borrowed without permission and with no intention of return from the net - I'll be making this next week! (Update 2/9 - thanks to the reviewers, I have updated step 5 to be correct - Cheers!)
Provided by currybunny
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season breasts with salt and pepper.
- Melt the butter in a skillet over med-high heat. Add the chicken breasts and cook until they are lightly brown, depending on thickness anywhere from 2-5 minutes per side.
- Remove the chicken to a warm platter.
- Add the shallots and the thyme to the skillet and cook, stirring, until the shallot is soft and wilted.
- Add the broth, vinegar, wine, Worcestershire and bring to a boil.
- Stir in the tomato paste and cook until the sauce is reduced by half.
- Add the cream and bring to a full boil, stir in the mustard. You should have about 3/4-cup of sauce.
- Arrange the chicken breasts on a serving platter. Spoon the sauce over the meat, sprinkle with parsley and serve.
Nutrition Facts : Calories 247.5, Fat 10.2, SaturatedFat 5.7, Cholesterol 96.5, Sodium 278.8, Carbohydrate 3.8, Fiber 0.3, Sugar 1, Protein 28.7
CHICKEN IN SHALLOT GRAVY
This is one of my favorite ways to 'do up' chicken. I adapted it from an Old Bon Appetite recipe. I usually serve it with Italian bread, steamed green beans, and mashed potatoes to soak up the flavorful sauce. I used Lennie's wonderful Turkey Stock in place of the Chicken broth the last time I made this - it worked wonderfully!
Provided by Minxkat1
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- I use an electric frying pan with a lid to make this recipe.
- Pour olive oil into pan, heat to 375 F.
- Add chicken, sprinkle salt, pepper and a generous amount of Paprika over chicken to taste.
- Turn chicken and fry until both sides are golden, about 10 minutes.
- Transfer chicken to plate.
- Add shallots to frying pan.
- Stir up any brown bits, cover and let cook, stirring occasionally until tender, about 8 minutes.
- Put chicken back in pan, on top of onions.
- Add bay leaves to pan, pour wine over top of chicken.
- Heat until most of wine has evaportated, leaving a syrupy mixture, about another 8 minutes.
- Pour chicken (or turkey) broth over chicken.
- Turn heat down to 325 F, cover and cook for 30 minutes.
- Remove chicken from pan, whisk in whipping cream (not whipped) and nutmeg until incoporated into the sauce.
- Return chicken to pan, turning to coat with sauce, and warm on low heat for about five minutes.
Nutrition Facts : Calories 236.5, Fat 18.4, SaturatedFat 8, Cholesterol 40.8, Sodium 303.5, Carbohydrate 7.5, Fiber 0.1, Sugar 0.8, Protein 3.2
CHICKEN WITH SHALLOTS IN WHITE WINE
I created this recipe one night out of desperation, since my pantry was almost bare. It turned out that my husband loved it!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to 1/4-inch thickness.
- Combine flour, basil, marjoram and black pepper in a bowl.
- Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
- Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
- Remove shallots and garlic from skillet to a separate dish and cover.
- Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
- Combine chicken broth and wine in a small bowl.
- When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
- Add broth and wine mixture to skillet.
- Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
- Serve over pasta or rice.
Nutrition Facts : Calories 468.2, Fat 27.3, SaturatedFat 5.8, Cholesterol 92.8, Sodium 226.1, Carbohydrate 14.6, Fiber 0.4, Sugar 0.5, Protein 33
SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC
I took the recipe from: http://www.reluctantgourmet.com/. This was the first time that I had ever made a reduction sauce. I liked the flavor of the sauce and the next time I would make extra. In terms of cooking the chicken, it was not fully cooked when it left the skillet and it finished cooking in the oven on low while I was making the sauce. I also made this dish with rice. Yummy with the sauce.
Provided by llorberb
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season the chicken breasts with salt and pepper on both sides.
- Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
- Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
- Sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
- Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
- Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
- 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.
- Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
- Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
- Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
- Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
- Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
- Spoon sauce over cutlets and serve.
Nutrition Facts : Calories 423.6, Fat 28, SaturatedFat 14.3, Cholesterol 141.7, Sodium 490.7, Carbohydrate 5.5, Sugar 0.6, Protein 31.5
CHICKEN WITH BALSAMIC VINEGAR, SHALLOTS, AND GARLIC SAUCE
An adaptation of a recipe I gleaned from the net. This is one of my absolute favorite dishes to cook for dinner guests.
Provided by love2cookhate2bake
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook bacon on medium heat until crisp in a large skillet. Remove bacon and allow to drain and cool on paper towels. Leave bacon fat in skillet.
- Season chicken breasts with salt and pepper on both sides. Brown chicken in bacon fat over med. high heat, turning once halfway through cooking. When chicken is no longer pink, transfer to plate and pour off all but two tablespoons of fat from skillet.
- Add shallots to skillet over med. low heat. Cover and stir occasionally until light golden color. Remove lid and cook a few minutes more until they are a deep golden color. Stir often to keep them from sticking and burning.
- Add garlic to skillet along with 1 cup of water. Bring to a boil while stirring for about a minute.
- Place chicken back into skillet, turning to coat with the liquid. Cover skillet and simmer for about 30 minutes.
- While waiting, put bacon slices in a ziplock bag and crush with your hands into big bacon bits.
- Remove chicken from skillet and arrange on a serving dish. Add vinegar to skillet and bring to a boil to reduce the sauce, stirring and mashing the garlic. Add more pepper to taste.
- Pour sauce over chicken and garnish with bacon bits.
Nutrition Facts : Calories 342.1, Fat 16.9, SaturatedFat 5.5, Cholesterol 91.6, Sodium 370.2, Carbohydrate 13.4, Fiber 0.1, Protein 33.2
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