Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pan Seared Chicken Breasts with Shallots
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- #62496
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, pounded thin
salt and pepper, to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
directions
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 for 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.
added by
salty8
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 24, 2007
This was a very simple recipe that resulted in a nice flavor. You can substitute more chicken broth for the wine if you wish, but the wine gave it a little added flavor. Good served with rice pilaf or wild rice.