Shallot Sauce for Chicken
Shallot Sauce for Chicken has thin cut chicken breasts that are pan fried and served with a zesty, creamy lemon sauce.
Servings: 4 servings
Calories: 485kcal
Ingredients
- 4-6 thin cut chicken breasts
- 4 garlic cloves minced
- 1 medium shallot
- 2 tbsp. fresh parsley chopped
- 1 lemon juiced
- one third cup heavy cream
- 2 tbsp. butter
- Salt and pepper to taste
- 1 cup chicken broth
Serve with
- prepared couscous
- sauteed mushrooms
- sauteed spinach
Instructions
- Season both sides of thin cut chicken breasts with salt and pepper.
- In a large, oven safe skillet, heat olive oil on medium high heat.
- Add chicken and cook until brown on both sides, about 5 minutes per side.
- While chicken is cooking, preheat to 350 degrees.
- Remove chicken from pan, the inside may not be cooked through, it will finish in the oven.
- To the pan, add garlic and shallots. Saute for 3 minutes until shallots become translucent. Add the lemon juice to deglaze (and get up any tasty bits that may have stuck to the pan!). Then add in the chicken stock.
- Turn down heat to low and add in butter until it melts. Add in heavy cream and stir to combine. Cook on low for 1 minute.
- Place chicken back in and finish in the oven, about 15-20 minutes.
- Once chicken is cooked through, remove from oven and add parsley.
- Serve over a bed of couscous, with sauteed mushrooms and spinach.
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 17g | Protein: 54g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 644mg | Fiber: 2g | Sugar: 3g