Mar 2011
Chicken with Herbed Pan Sauce

I am always in search of quick, healthy chicken recipes to make for dinner on busy nights, and this recipe meets all of that criteria. It takes about 20 minutes from start to finish, with minimal prep time and only a few ingredients. With little effort, you’ll have a tasty, healthy chicken dish on your table in no time flat. You can use any herbs that you can want in this dish - I used thyme, rosemary and sage since thats what I had in my refridgerator. Served with quinoa pilaf and salad, you have yourself a healthy, well balanced dinner.

Chicken with Herbed Pan Sauce
Yields: 2 servings

1 Tbsp. olive oil
2 chicken breast halves, pounded to about 1/3″ thick
1 small shallot, diced
1 clove garlic, minced
2 Tbsp. chopped fresh thyme, rosemary & sage
1/3 cup dry white wine
1/2 cup chicken broth
1/2 Tbsp. butter (optional)
Salt and pepper to taste

Heat a medium skillet over medium heat, then add the olive oil until shimmering. Season the chicken with salt and pepper, then cook in the oil about 4 minutes per side, or until done. Remove the chicken and keep warm.

Add the shallots to the pan and saute until tender. Add the garlic and herbs and cook until the garlic is fragrant, about 30 seconds.

Pour in the white wine and cook it down by half, then add the chicken broth and cook it down by half as well. Season the sauce with salt and pepper, and melt in the butter. Serve the sauce over the chicken.

Source: Elly Says Opa

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