Skillet Chicken with Shallot Wine Sauce
Skillet Chicken with Shallot Wine Sauce
Ingredients
- 3 boneless skin-on chicken breasts
- kosher salt
- freshly ground black pepper
- 1 - 2 tablespoons extra virgin olive oil
- 1 shallot minced
- 3 garlic cloves chopped
- ½ cup white wine
- 1 cup chicken stock
- 1 tablespoon unsalted butter
- parsley chopped
- lemon slices
Instructions
- Preheat oven to 350° Heat oil in an oven safe skillet on med-hi. Season chicken with salt/pepper.
- Once oil it hot, add breasts skin side down and cook about 5 minutes without moving to sear skin.
- Flip and cook a few more mins to brown second side. Then place skillet in the oven and let chicken roast until internal temp is about 160°. Remove chicken to a plate covered with foil to rest.
- Carefully return the skillet to the stove and heat on medium.
- Add shallots to the skillet and cook a few mins. Add garlic for one minute.
- Pour in wine and let it reduce a bit.
- Add broth, stirring well.
- Add the butter and whisk in. Return the chicken to the skillet and heat a few more minutes in the sauce.
- Add parsley and lemon slices.
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