This quick and simple dish is perfect for a busy evening if you don’t have so much time to cook something complicated. Just serve hot with pasta and grilled vegetables for a healthy dinner. Tonight I want something different and so I cook wild brown rice to go with this dish.
2 boneless skinless chicken breast halves
1 tablespoon all-purpose flour (divided in two portions)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon butter
20 grams shallots (finely chopped)
2 garlic cloves (thinly sliced)
60ml dry white wine
80ml chicken broth (divided)
1 tablespoon fresh lemon juice
flat leaf parsley (coarsely chopped)
- Sprinkle both sides of chicken with salt & pepper. Then sprinkle with half of the flour, shake off excess.
- Melt half of the butter in a frying pan or skillet, add chicken and cook until done. Remove the chicken from pan.
- Add olive oil in the frying pan. Saute shallots for a few minutes, then add garlic, stirring constantly. Add wine, bring to a boil, scrape to loosen the brown bits in the pan. Cook until the wine evaporates, add half of the chicken broth and bring to a boil. For the remaining broth, add flour and stir until smooth. After the chicken broth reduce to half, stir in the flour mixture, keep stirring until it slightly thickens.
- Remove from heat, stir in butter and lemon juice. Serve with chicken. Sprinkle with parsley.