Chicken in Shallot Sauce
This chicken dish is sure to earn you a feather in your cap. Made with a shallot sauce, it’s simply divine when served over rice of pasta. Don’t skimp on the outstanding sauce.
Ingredients
- 1/4 cup(s) all-purpose flour
- 4 chicken breast cutlets, trimmed of fat (about 1 lb.)
- 1 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground pepper
- 5 teaspoon(s) canola oil, divided
- 16 tablespoon(s) thinly sliced shallots
- 2 cup(s) halved seedless green or red grapes
- 8 floz white wine
- 1 cup(s) reduced-sodium chicken broth
- 2 tablespoon(s) chopped fresh parsley
Instructions
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Place flour in a shallow dish.
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Sprinkle chicken with salt and pepper.
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Dredge the chicken in the flour (reserve excess flour).
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Heat 3 tbs of oil in a large skillet over medium-high heat.
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Cook the chicken until golden on the first side, 2 to 4 minutes.
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Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more.
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Transfer to a plate.
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Add the remaining 2 tbs oil to the pan and heat over medium heat.
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Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes.
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Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes.
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Sprinkle with 5 tbs of the reserved flour; stir to coat.
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Add wine and broth; bring to a boil, stirring constantly.
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Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes.
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Stir in parsley.
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Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes.
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Serve the chicken with the sauce on top.
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Ready in 35 minutes.
Nutrition
Calories: 1639.92kcalCarbohydrates: 168.56gProtein: 55.64gFat: 67.22gSaturated Fat: 11.84gCholesterol: 160mgSodium: 4891.41mgFiber: 9.28gSugar: 67.18g
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