Best Pol Martin Chicken With Shallot Sauce Recipes

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CHICKEN WITH SHALLOTS IN WHITE WINE



Chicken With Shallots in White Wine image

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

2 chicken breasts
2 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon marjoram
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup shallot, sliced (2-3 large whole shallots)
1 garlic clove, minced
1/3 cup chicken broth
1/3 cup dry white wine

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

POL MARTIN-STOVE TOP CHICKEN CASSEROLE



Pol Martin-Stove Top Chicken Casserole image

Make and share this Pol Martin-Stove Top Chicken Casserole recipe from Food.com.

Provided by daisygrl64

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 1/2 lbs chicken pieces (skinless with bone in)
3 carrots, pared and cut in half
2 celery ribs, diced in 1 inch pieces
4 medium potatoes, peeled
1 tablespoon fresh parsley, chopped
24 fresh mushrooms, cleaned and diced
1 teaspoon basil
3 tablespoons butter
4 tablespoons flour
1/2 teaspoon paprika
salt and black pepper

Steps:

  • Place chicken pieces in a saucepan. cover with water and bring to a boil. skim off foam.
  • add carrots, celery and potatoes, parsley, basil.
  • add salt and black pepper according to your taste.
  • bring to a boil and cook for 30 minutes over medium heat.
  • add mushrooms, cook for 7 minutes.
  • remove saucepan from heat, and with a slotted spoon remove, chicken and veggies, and put aside, reserve liquid.
  • heat butter in a saute pan over medium heat.
  • lower heat, add flour, mix and cook for 3 minutes over low heat.
  • add 3 cups of reserved cooking liquid to pan.
  • stir well and cook sauce for 12 minutes over medium heat.
  • place chicken and veggies in sauce.
  • sprinkle with paprika and simmer for 5 minutes.
  • serve.

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