- 4 skinless, boneless chicken breast halves, (about 1 lb total)
- 1/4 teaspoon salt*
- 1/4 teaspoon ground black pepper*
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 1/2 cup dry white wine
- 1 cup reduced-sodium chicken broth or chicken stock
- 1 tablespoon snipped fresh chives
- Sautéed Seasonal Vegetables**
Sprinkle the chicken breasts with the salt and pepper*. Place flour in a shallow dish; dip chicken in flour, turning and pressing to coat all sides of the chicken.
Preheat a large skillet over medium-high heat. Add the olive oil to the skillet; swirl to lightly coat the skillet. Add chicken breasts, smooth sides down and cook about 5 minutes or until the chicken is golden brown.
Turn chicken over; cook for 4 to 5 minutes more or until chicken is no longer pink (165 degrees F). Transfer chicken to a warm serving platter; set aside.
For the sauce:
Add the shallots to the hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute stirring to scrape up any browned bits from the bottom of skillet.
Add chicken broth to the skillet; bring to a boil and cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to the skillet; heat through.
Serve the chicken and wine sauce with the veggies on the side.
For the veggies:
In a second skillet heat 1 tablespoon olive oil and 1 minced garlic clove. Add about 2 cups of sliced seasonal vegetables** (zucchini, peppers, asparagus, etc.). Saute just until barely tender and sprinkle with your favorite herb, salt and pepper to taste*.
*THOSE OF YOU WHO KNOW ME ALSO KNOW TO NEVER ADD SALT AND PEPPER IN COOKING. ADD IT IF NEEDED AT THE TABLE OR USE OTHER SPICES – MOST OF THE TIME YOU DON’T NEED IT!
**THERE ARE ALSO MANY STEAM IN THE BAG OR FROZEN MIXED. VEGETABLES THAT COULD BE A QUICK ALTERNATIVE TO CHOPPING FRESH. I ALSO SAUTE WITH VEGETABLE BROTH INSTEAD OF OIL.