Saturday, January 31, 2009

Chicken with Herbed Pan Sauce

Source: Elly Says Opa

I saw this on Elly Says Opa, and besides the fact that it was simple and delicious, it reinforced the fact weekend dinners don't always have to be complex. This particular combination of chicken with garlic, shallots, wine, and chicken broth can be mixed with ANY herbs of your choice. I didn't have fresh on hand, so I used 1/2 teaspoon of dried majoram, thyme, and rosemary. I felt the amount of herbs compared to the liquid left was a little strong. If you're going to use dried, I'd recommend 1/4 teasoon of your selections. probably no more than 1 teaspoon total.

But overall, this is a great recipe and a reminder to adapt it to make your own!

Chicken with Herbed Pan Sauce
Serves 2

1 Tbsp. olive oil
2 chicken breast halves, pounded to about 1/3″ thick
1 small shallot, diced
1 clove garlic, minced
2 Tbsp. chopped fresh marjoram, thyme, rosemary & sage (or about 1/4 dried of majoram, thyme, rosemary...or mix it up to whatever you want!)
1/3 cup dry white wine
1/2 cup chicken broth
1/2 Tbsp. butter
salt and pepper to taste

1. Heat a skillet over medium heat. Add the olive oil until shimmering. Season the chicken with salt and pepper, and then cook in the oil, about 4 minutes per side or until done. Remove the chicken and keep warm.

2. Add the shallots to the pan and saute until tender. Add the garlic and herbs and cook until the garlic is fragrant, about 30 seconds.

3. Pour in the white wine and cook it down by half. Add the chicken broth and do the same. Season the sauce to taste with salt and pepper, and add the butter in to melt. Serve sauce over chicken.

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