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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Pan Seared Chicken On White Win Sauce


Prep: 15 mins | Cook: 20 mins

Serves: 4

45g unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast fillets, pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, finely chopped
75ml dry white wine
125ml chicken stock


1.Melt 1 tablespoon butter and heat olive oil in a large frying pan over medium heat. Season chicken with salt and pepper and brown on both sides in the frying pan. Cover and continue cooking 10 minutes or until chicken juices run clear. Set aside and keep warm. 2.Mix shallots and garlic into frying pan over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in stock and continue cooking 5 minutes or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.