Best 6 Chicken With Shallots And White Wine Recipes

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

CHICKEN WITH WINE AND SHALLOTS

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.

CHICKEN WITH SHALLOTS IN WHITE WINE

Steps:

• Pound chicken breasts to 1/4-inch thickness.
• Combine flour, basil, marjoram and black pepper in a bowl.
• Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
• Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
• Remove shallots and garlic from skillet to a separate dish and cover.
• Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
• Combine chicken broth and wine in a small bowl.
• When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
• Add broth and wine mixture to skillet.
• Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
• Serve over pasta or rice.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

CHICKEN THIGHS WITH SHALLOTS & SPINACH

Steps:

• Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

DIJON CHICKEN WITH SHALLOTS AND WHITE WINE

Steps:

• pat chicken thighs dry with paper towels. sprinkle the flour, salt and pepper over the chicken
• melt butter in large, heavy bottomed pot or skillet set over medium-high heat when butter foams, cook the chicken in batches if neccessary, until will browned and crisp on all sides. set aside
• add whole shallots to the pot and saute them in butter and chicken fat until they begin to carmelize, about 10-12 minutes. Add wine to deglaze the pot and stir with a large spoon, then add mustard and tarragon, then the chicken .. Cover the pot and turn heat to low and simmer for 30 min.
• remove lid and allow sauce to reduce and thicken, 15-20 minutes
• add cherry tomatoes to pot , stir and serve.