Tuesday, October 9, 2007

Chicken Breasts With Pan Gravy

This recipe is from the current issue of Everyday With Rachael Ray.

Prep: 20 minutes
Cook: 12 minutes
Yield: 4 servings

Four 7- to 8-ounce skinless, boneless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 tablespoons butter

Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.

In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. Transfer to serving plates to rest.

Add the shallots to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour in the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.

Tips and Tricks
If you don't have shallots, use 2 green onions and 1 clove of garlic. You could also use finely chopped yellow onion. I used Vidal blanc wine, which is a semi-sweet wine, and it tasted great. If you don't drink wine or don't have any on hand, substitute additional chicken broth. You could also use sherry, but stay away from cooking sherry, it's mostly vinegar and it doesn't taste good. Use thin sliced chicken to cut your cooking time. Place the flour in a resealable plastic bag to easily coat the chicken.
Make It Healthier
Omit salt. Use low-sodium broth. Use salt-free butter or trans-fat free spread.
How Kids Can Help
Shake bag to coat chicken. Press garlic. Measure ingredients.

1 comment:

Jen38 said...

I have got to try this recipe, it sounds very good. As Rachel would say, "Yum-o!!"