Yields1 Serving
 3 Chicken breasts
 1 shallot
 5 cloves garlic
 2 tbsp butter
 1 tbsp olive or vegetable oil
 1 cup Chicken broth
 1 cup heavy cream
 1 handful parsley
 Salt and pepper
1

finely chop/mince the garlic and shallot and place in separate bowls for later

2

cut a cross hatch pattern on one side of the chicken, taking care not to cut all the way through the meat

3

heat pan or skillet on stove over medium to medium-high heat, add olive oil, then melt 1 Tbsp butter in the pan

4

place chicken in hot skillet, season with salt and pepper, and cook 4 - 6 minutes, flipping part way through. Cook until both sides are golden brown.

Note: At this point, the center may not be cooked all the way through. This will be remedied when simmering in the gravy, later.

5

Once both sides are seared, remove the chicken from the pan, and set aside

6

add 1 Tbsp butter to the pan, and melt.

7

once butter is melted, add garlic. Cook for 30 seconds, or until fragrant

8

Add shallot to pan, cook until translucent

9

add parsley, chicken broth, and cream. add a pinch of salt, then stir the entire mixture, and cook 2 - 4 minutes, or until the sauce starts to thicken.

10

add chicken (And any drippings that may have accumulated on the plate) back to the pan. Spoon gravy over the chicken, then cover, and simmer for 15 minutes

11

Verify chicken is completely cooked all the way through, and then serve. This may be served with mached potatoes, or over penne pasta.

Ingredients

 3 Chicken breasts
 1 shallot
 5 cloves garlic
 2 tbsp butter
 1 tbsp olive or vegetable oil
 1 cup Chicken broth
 1 cup heavy cream
 1 handful parsley
 Salt and pepper

Directions

1

finely chop/mince the garlic and shallot and place in separate bowls for later

2

cut a cross hatch pattern on one side of the chicken, taking care not to cut all the way through the meat

3

heat pan or skillet on stove over medium to medium-high heat, add olive oil, then melt 1 Tbsp butter in the pan

4

place chicken in hot skillet, season with salt and pepper, and cook 4 - 6 minutes, flipping part way through. Cook until both sides are golden brown.

Note: At this point, the center may not be cooked all the way through. This will be remedied when simmering in the gravy, later.

5

Once both sides are seared, remove the chicken from the pan, and set aside

6

add 1 Tbsp butter to the pan, and melt.

7

once butter is melted, add garlic. Cook for 30 seconds, or until fragrant

8

Add shallot to pan, cook until translucent

9

add parsley, chicken broth, and cream. add a pinch of salt, then stir the entire mixture, and cook 2 - 4 minutes, or until the sauce starts to thicken.

10

add chicken (And any drippings that may have accumulated on the plate) back to the pan. Spoon gravy over the chicken, then cover, and simmer for 15 minutes

11

Verify chicken is completely cooked all the way through, and then serve. This may be served with mached potatoes, or over penne pasta.

Chicken in Garlic-Shallot Gravy

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