Chicken with Shallots for a Weeknight Skillet

Set out chicken breasts boneless, shallots chopped, and unsalted butter before you start Chicken with Shallots for a Weeknight Skillet. The batch is written for 4 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 chicken breasts boneless, skinless
• 6 shallots chopped
• 4 tablespoon unsalted butter
• 1 cup dry white wine
• pinch kosher salt or more to taste
• ¼ teaspoon fresh ground pepper or more to taste

How the cooking goes

1. Warm the oven to 400°F.
2. Warm 1 tablespoon butter in an oven-safe pan with a lid. Brown the chicken over a moderate flame and then remove it from the pan.
3. Warm the remaining butter, add the shallots to the pan, and cook over a moderate flame until they brown and turn translucent. Don't stir the shallots too much while they cook.
4. Put wine to the pan and deglaze. Add the salt and pepper. Bring wine and shallots to a boil.
5. Put the chicken back to the pan and spoon the sauce over the chicken.
6. Cover then bake in a preheated oven until a meat thermometer inserted into the largest part of the breast reads 165°F, approximately 10-20 minutes. Let the breasts rest for at least 5 minutes. Taste for seasoning and serve.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chipotle Chili for the Supper Table and Chicken Noodle Soup Finished with Herbs.