Chicken Breasts with Pan Gravy

October 2007
Chicken Breasts with Pan Gravy

by 24 people

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Serve with a green salad.

Makes: 4 servings

Prep: 20 mins

Cook: 12 mins

  • 4 7 - 8 ounces 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
  1. Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.
  2. 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.
  3. 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.