Seared Chicken Breasts With Herbed Shallot Sauce Recipes

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

CHICKEN WITH SHALLOTS

Steps:

• Preheat the oven to 425 degrees.
• Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
• Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
• Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

SEARED CHICKEN BREASTS WITH HERBED SHALLOT SAUCE

Steps:

• Heat oven to 400°F. Line cookie sheet with sides with foil.
• In 12-inch skillet, melt butter over medium-high heat. Rub seasoned salt under skin into chicken being careful not to remove skin completely. Cook in butter, skin side down, 3 to 4 minutes without moving, until chicken releases easily from pan. Turn chicken; reduce heat to medium, and cook 3 to 4 minutes longer or until chicken easily releases from pan. Turn off heat, and reserve pan with juices. Transfer chicken to cookie sheet. Bake 30 to 34 minutes or until juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
• Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
• Place a chicken breast on each of 4 plates. Divide sauce among plates.

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

SAUTEED CHICKEN WITH SHALLOT-HERB VINAIGRETTE

Steps:

• Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
• Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
• Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.

SPICE-RUBBED CHICKEN BREASTS WITH LEMON-SHALLOT SAUCE

Steps:

• Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
• Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

SAUTéED CHICKEN BREASTS WITH SHALLOTS AND GARLIC

Steps:

• Season the chicken breasts with salt and pepper on both sides.
• Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212°F.
• Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
• Sauté the breasts until they are lightly browned on one side, approximately 3 minutes.
• Turn breasts over and sauté for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
• Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
• Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
• Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
• Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
• Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
• Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
• Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
• Spoon sauce over cutlets and serve.

SEARED CHICKEN BREASTS WITH APPLE-DIJON SAUCE

Steps:

• Heat oven to 325°F. Line cookie sheet with sides with foil.
• In 12-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Pat chicken dry, then rub in salt. Cook in skillet 4 to 5 minutes or until browned and chicken releases easily from pan. Turn and cook 2 minutes longer. Transfer to cookie sheet. Bake 12 to 14 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
• Divide sauce among 4 plates; top each with a chicken breast.

SEARED HERB-MARINATED CHICKEN

Steps:

• Place scallions, cilantro, garlic, jalapeño, fish sauce, honey, lime juice and 2 tablespoons oil in a blender. Purée until smooth.
• Scrape marinade into a large bowl or resealable plastic bag. Add chicken, tossing to coat, and refrigerate for at least 4 hours or overnight.
• Heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Use tongs to remove chicken from marinade, letting any excess drip away. Do not pat dry.
• Place chicken in skillet skin-side down and sear until golden brown, 3 to 5 minutes (2 to 3 minutes if using skinless chicken), being careful not to let it burn as the sugars from the honey will start to caramelize.
• Flip chicken, transfer to oven, and continue to cook until it reaches an internal temperature of 165 degrees, 10 to 15 minutes. Transfer chicken to a cutting board and let it rest for 3 to 4 minutes. Serve with more cilantro, limes wedges and green papaya salad if you like.