About this recipe:This excellent pan-fried chicken is served with a delicious garlic and white wine sauce. Serve with mashed potatoes or rice, with the sauce drizzled on top. Wonderful any day of the week!
45g unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast fillets, pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, finely chopped
75ml dry white wine
125ml chicken stock
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:20min › Ready in:35min
Melt 1 tablespoon butter and heat olive oil in a large frying pan over medium heat. Season chicken with salt and pepper and brown on both sides in the frying pan. Cover and continue cooking 10 minutes or until chicken juices run clear. Set aside and keep warm.
Mix shallots and garlic into frying pan over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in stock and continue cooking 5 minutes or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
really easy to make I added mushrooms and used deboned thighs. Only problem was there just wasn't enough sauce (I couldn't get enough of it lol). I have saved the recipe and will make it again with more wine and stock. - 06 Sep 2012