Recipe: Sautéed Chicken with White Wine and Shallots

I made one of my kick-ass dinners tonight.  I won a Weight Watchers cookbook a while ago; I believe it was a book of recipes from 2007.  I no longer have the book, but this recipe is a staple in my house and I highly recommend that you add this to your rotation.  It’s not complicated and is very tasty!

Here’s the recipe:

3 boneless, skinless chicken breasts
1 tomato, seeded and chopped
1 large shallot, sliced
1 large clove of garlic, minced or pressed*
1/4 cup white wine
1 tbsp butter
Olive oil, salt, pepper, dried thyme, parsley**

Season both sides of chicken with salt, pepper and dried thyme and let sit.

Heat oil in a sauté pan; add garlic, shallot and tomato.  Sauté for a few minutes until shallots are softened.

Add chicken and cook halfway.  (I buy the 10 lb bag of Perdue Perfect Portions chicken breasts from Costco.  They are approx. 5 oz each and are fairly flat.  Therefore, they only need to cook 2-3 minutes/side.  Thicker chicken breasts will need to cook longer.)

After cooking chicken halfway, turn chicken over, add wine, cover and cook chicken the rest of the way.

Remove chicken to platter and continue to cook sauce to thicken to your taste.  Add more salt and pepper to taste, if you like (I never need to), and add some parsley and the tbsp of butter.  Once butter has melted and incorporated, pour sauce over chicken and serve.

See?  I told you it was pretty easy, and the taste really is kick-ass.  I served this tonight with rice and green beans.

*FYI – I usually double the amount of garlic called for in all recipes.  I mean, come on1 clove of garlic?!

**I do not buy fresh parsley and I feel that dried parsley is a waste of time b/c it is flavorless.  I have never tasted the difference in a dish with parsley in it so I don’t bother with it.  If you feel differently, please add it.  Also, I am allergic to olive oil, so I substitute Wegman’s Basting Oil.

I passed this recipe onto a friend of mine and she and her husband loved it.  While eating it, the husband wondered aloud if it would be great with shrimp, too.  They tried it with shrimp and said it was fabulous.  I can’t wait to get some East Coast shrimp this Summer and try it myself.

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