- 4 skinless, boneless chicken breasts
- 3 Tbs. vegetable oil
- 1 shallot, minced
- ¾ cup chicken broth
- ½ cup dry white wine
- 3 Tbs. unsalted butter
- 1 tsp. dried oregano
- ¼ cup flour, for coating chicken
- ¼ tsp. salt, plus more to taste
- freshly ground black pepper, to taste
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Start to Finish:
Season the chicken breasts with salt and pepper, then coat with flour. Heat 2 Tbs. vegetable oil in a 12-inch skillet. Cook chicken on med-high heat until light golden brown on both sides and cooked through. Transfer the chicken to a plate and tent with aluminum foil to keep warm.
Heat the remaining 1 Tbs. oil in the skillet and add the shallot and ¼ tsp. salt. Cook until the shallot is soft, about 2 minutes. Stir in ¾ cup chicken broth and ½ cup dry white wine, scraping up brown bits in pan. Cook on medium until reduced and slightly syrupy, about 15 minutes. Stir in any accumulated liquid from the plate with the chicken. Turn the heat to low and whisk in 3 Tbs. of unsalted butter, 1 Tbs. at a time. Stir in oregano and salt and pepper to taste. Serve the sauce on top of the chicken.
You can use less butter to make a healthier meal-- try 1 or 2 Tbs. The sauce will still taste good.
This recipe appears in the following meals:
Taste of the Mediterranean