CHICKEN WITH WINE AND SHALLOTS

Chicken With Wine and Shallots image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 whole skinless, boneless chicken breasts, about 1 1/2 pounds
Salt if desired and freshly ground pepper to taste
1/4 cup flour
2 tablespoons corn, peanut or vegetable oil, approximately
1 tablespoon butter
1 tablespoon finely minced garlic
1 tablespoon finely minced shallots
1/4 cup chicken broth
1/3 cup dry white wine
Juice of 1/2 lemon
1/4 cup finely chopped parsley

Steps:

Put breasts on flat surface to remove peripheral fat or cartilage. Cut breasts in half and then into 1 1/2-inch pieces.
Sprinkle with salt and pepper. Coat with flour.
You will need 2 skillets in which to cook this dish.
Heat tablespoon of oil in nonstick skillet and when very hot add about half of chicken pieces without crowding. Cook, turning pieces so they cook evenly. Have tablespoon of butter heating in second skillet. When first batch has cooked for 3 minutes or until golden brown transfer to second skillet.
Heat remaining tablespoon of oil in first skillet and when it is hot add second batch of chicken. Cook 3 minutes or until golden brown all over. Add to first batch of chicken pieces. Sprinkle with garlic and shallots and toss to blend.
Sprinkle broth, wine, lemon juice and parsley. Cover chicken mixture closely and let simmer 2 or 3 minutes.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 6 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams