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Recipe Summary test

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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