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pan-roasted chicken with shallots recipe

Written on Saturday, October 8, 2016 | 5:25:00 PM



makes: 4 servings (1 breast half and about 1⁄3 cup vegetables each)

Preparation time : 20 minutes 

Ingredients : 
- 8 shallots or 1 large onion
- 4 medium skinless, boneless chicken breast halves (1 to 1¼ pounds total)
- ¼ teaspoon salt
- 1⁄8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium zucchini, cut into julienne strips
- ¼ cup snipped fresh parsley

Preparation Method :
1) Peel shallots; halve small shallots and quarter large ones. If using onion, cut into thin wedges (you should have 1 cup shallots or onion wedges). Set aside. Sprinkle chicken with the salt and pepper. In a large skillet heat oil over medium-high heat. Reduce heat to medium. Add chicken; cook for 2 minutes.

2) Turn chicken. Add shallots to skillet. Cook for 8 to 10 minutes more or until chicken is no longer pink (170°F), stirring shallots frequently and turning chicken if necessary to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.

3) Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

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