Recipe Idea: Easy Sautéed Chicken with Shallot and Herb Pan Sauce

The chicken breast: weeknight staple, go-to protein, and a lot of the time, kind of boring.  Maybe a little dry.  Definitely nothing out of the ordinary.

What if there was a way to make a piece of chicken exceptionally delicious, and still have it on the table in a half hour on a busy Tuesday night?  There is, and it comes down to two words: Pan Sauce.  

At a basic level, a well-made great pan sauce adds great flavor, moisture and smoothness to a dish.  In this easy and extremely delicious recipe, the pan sauce reaches it's full potential.  Searing the chicken breasts in our 12" ANYWARE skillet seals in moisture, panko crumbs provide excellent crunch, and crispy roasted potatoes balance out the meal and complement the sauce extremely well.  Add a green vegetable, and you're good to go, and the leftovers (if there are any) are terrific the next day in your lunchbox.  

To make Easy Sautéed Chicken with Shallot and Herb Pan Sauce you will need: 

- 4 to 5 boneless, skinless chicken breasts

- 4 Tb. cooking oil (we love avocado for its 500 degree smoke point; olive or vegetable are still wonderful)

- 2 eggs, beaten

- 1 C. panko crumbs or other crispy bread crumbs

- 1 C. flour, seasoned with salt and pepper

- 3 Tb. Shallots, minced

- 1/2 C. white wine

- 1/2 C. chicken stock

- 1/2 C. soy sauce

- 4 Tb. butter

- 3 Tb. minced flat-leaf parsley

To Make the Dish: Dip each chicken breast in seasoned flour, then in beaten eggs, and then in panko crumbs, shaking off the excess at each step.  

Pre-heat your ANYWARE™ skillet on medium high heat, and add 2 Tb. of the cooking oil.  Place chicken breasts in skillet and cook until browned and cooked through, about 5 minutes per side.  Remove to 200 degree Fahrenheit oven to keep warm.  

Add remaining 2 Tb. of cooking oil to pan and add shallots.  Allow to cook until browed and crispy, but do not allow to burn.  Add white wine and stir to deglaze pan.  Add stock and and soy and continue cooking to reduce by half, about five minutes.  

Remove pan from heat and stir in butter and parsley.  Transfer chicken to a serving platter and pour sauce over chicken.  Serve warm with roasted potatoes. 

To make crispy roasted potatoes you will need: 

- 4 lb. small potatoes, scrubbed and cut in half

- 1/4 C. cooking oil (we like a high-heat oil, such as avocado oil, but vegetable oil is terrific)

- 1.5 tsp. kosher salt

- 1 tsp. garlic powder

- 1 tsp. sweet paprika

To Make the Dish: Preheat oven to 450 degrees Fahrenheit.  Place potatoes in a large bowl and sprinkle in oil, salt, garlic powder and paprika, stirring to coat thoroughly.  

Place coated potatoes on an ANYWARE™ double-burner griddle in the center rack of the oven and roast twenty minutes, flipping potatoes once halfway through.  Remove to a platter and serve warm with shallot sauce from chicken. 

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