This is so good and quick to prepare when you’ve had a busy, hectic day. It also pairs nicely with a variety of white wines.
Heat oil in frying pan. Add shallots and cook till tender. Salt and pepper chicken breasts and add to pan. Cover and cook on medium heat for about 5-6 minutes (depending on thickness of chicken). Turn chicken and cover pot… let cook for about another 4-5 minutes.
To keep things simple – I’ll add in asparagus for the last minute or two or some sliced squash and zucchini. A one pan meal!!
A great variation is to add about a ¼ cup of white wine and sliced mushrooms to oil and shallots right before you add the chicken. Simmer a minute or two and then add the chicken and continue as above. To kick it up a notch, once chicken is done, remove from pan. Add about a ½ cup of cream to pan and mix well with mushroom mixture… makes a nice cream sauce to serve over chicken.
Chardonnay or Pinot Noir.
- 4 Chicken breasts (I prefer organic)
- 1 Shallot, chopped
- 2 T Olive oil