Pol Martin Chicken with Shallot Sauce
Elevate your weeknight dinner game with this Pol Martin Chicken with Shallot Sauce recipe—a sophisticated yet approachable dish that strikes a perfect balance of elegance and flavor. Tender, golden-seared chicken breasts are paired with a luscious shallot sauce crafted from a medley of dry white wine, savory chicken stock, and rich heavy cream. The sauce is infused with the delicate sweetness of sautéed shallots while a final garnish of fresh parsley adds a bright, herbaceous finish. With just 45 minutes from start to finish, this recipe combines French-inspired techniques like deglazing and reduction for maximum flavor, all while being easy enough for home cooks of any level. Ideal for dinner parties or impressing loved ones, serve this masterpiece with creamy mashed potatoes or steamed vegetables to soak up every last drop of the velvety sauce. A must-try for lovers of indulgent, restaurant-quality meals at home!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 whole shallots
- 1 cup dry white wine
- 1 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley
Instructions
Pat the chicken breasts dry with paper towels. Season them generously with salt and black pepper, then lightly dust with flour on all sides, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Add the chicken breasts to the skillet and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Finely chop the shallots. In the same skillet, add the shallots and sauté over medium heat for 3 minutes, stirring frequently, until they are softened and fragrant.
Deglaze the skillet by adding the white wine. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Allow the wine to simmer for 3-4 minutes, reducing by half.
Add the chicken stock to the skillet and bring to a gentle simmer. Let the sauce cook for 5 minutes, reducing slightly.
Stir in the heavy cream and continue to cook for 2-3 minutes, allowing the sauce to thicken. Taste and adjust seasoning with salt and pepper as needed.
Return the cooked chicken breasts to the skillet, spooning the shallot sauce over them. Let the chicken warm through for 2 minutes.
Garnish with freshly chopped parsley before serving. Serve hot with the shallot sauce spooned generously over the chicken.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 775 mg | 258% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 12.8 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
