Braised Chicken Breast with Caramelized Shallots and Sage
User Reviews
5
34 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
3491 kcal
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Course
Main Course
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Cuisine
Greek
Braised Chicken Breast with Caramelized Shallots and Sage
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Braised Chicken Breast with Caramelized Shallots and Sage offers thinly pounded chicken breasts lightly dredged in flour, pan-fried to a golden color, then simmered with caramelized shallots, garlic, fresh sage, tomato paste, white wine, and chicken stock. The result is a tender, aromatic dish with a flavorful pan sauce and a subtle brightness from lemon juice.
Description
This recipe involves slicing chicken breasts horizontally and pounding them thin for even cooking. The seasoned chicken is coated in flour and pan-fried with olive oil and butter to develop a golden crust. Meanwhile, shallots are caramelized with garlic and sage, to which tomato paste, white wine, and heated chicken stock are added to create a rich braising liquid.
The chicken is returned to the pan to finish cooking gently in the flavorful sauce, absorbing aromatic notes from herbs and the acidity in wine and lemon. The caramelized shallots provide sweetness balancing the savory components. The sauce is finished with a squeeze of fresh lemon juice for brightness.
This braised dish reheats well either gently in a skillet with added stock or can be frozen up to two months. Thaw overnight in the refrigerator and reheat covered to preserve moisture. The recipe emphasizes quality Mediterranean ingredients such as olive oil, honey, and jams that complement the flavors.
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- salt sea salt
- black pepper freshly ground
- 1 teaspoon dried oregano Greek
- 1/4 cup flour
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 shallots sliced, large
- 2 garlic minced, large cloves
- 2 tablespoons sage fresh minced leaves
- 1 tablespoon tomato paste
- 2 bay leaf
- 1 cup white wine dry
- 1 cup chicken stock heated
- lemon juice of half
Instructions
- Make the cutlets: Pat the chicken dry and slice each breast in half horizontally – you should end up with 4 thin breasts. Place each breast between two pieces of plastic wrap and pound to a 1/4-inch thickness using a meat tenderizer. Season the chicken generously on both sides with salt, black pepper, and dried oregano.
- Dredge the chicken: Add the flour to a wide, shallow bowl. Dredge the chicken in the flour on both sides. Shake off any excess flour and transfer to a plate.
- Pan fry the chicken: Set a large skillet over medium-high heat, and add the olive oil and 1 tablespoon of butter. Once the butter has melted, but before it browns, place the flour-coated chicken into the pan and cook for about 3-4 minutes on the first side, until golden brown. Turn the chicken over and continue to cook for 3-4 minutes or so more. Remove the chicken to a clean plate and cover with some foil to keep warm. At this point the chicken should have some nice color, but it will not be completely cooked.
- Make the pan sauce: Add the shallots to the pan and sauté until tender and caramelized, stirring occasionally, making sure to scrape up any bits left in the bottom of the pan from the chicken. (You may have to add a little more olive oil if the pan seems too dry.) Next add the garlic and the sage and cook for another minute or so. Add the tomato paste and stir to combine. Cook for 2 minutes, then add the wine to deglaze the pan. Turn the heat to high and bring the sauce to a vigorous simmer. Continue cooking until most of the wine has evaporated and the sauce has reduced and thickened a little.
- Finish cooking the chicken: Add the chicken to the pan along with any juices that might have collected on the plate. Pour the heated chicken stock over the chicken and add the bay leaves (the idea behind warming the stock is that, when added to the pan, it will not stop the simmering of the other liquids). Reduce the heat to medium, cover the pan partially with a lid, and braise the chicken for about 20 to 25 minutes (depending on the thickness of the chicken), turning it a couple of times to coat it in the sauce. If necessary, add some more warm chicken stock to the pan.
- Finish the sauce and serve: Once the sauce has reduced slightly, remove the lid and add the lemon juice, and remaining tablespoon of butter, and stir well to combine. Uncover and remove from heat. Let rest for 5 minutes. Place the chicken on a plate and spoon over some of the lovely shallot sage sauce. Taste and adjust the seasoning and serve at once.
Notes
- Reheat portions gently in a covered skillet, adding warm chicken stock as needed to keep moist.
- This dish freezes well for up to two months; thaw overnight in the refrigerator before reheating.
- Use quality Mediterranean ingredients like olive oils and fresh herbs for best flavor.
Nutrition Information
Show Details
Calories
349.1kcal
(17%)
Carbohydrates
14.3g
(5%)
Protein
39.5g
(79%)
Fat
9.2g
(14%)
Saturated Fat
1.9g
(10%)
Polyunsaturated Fat
1.3g
(8%)
Monounsaturated Fat
4.3g
(22%)
Trans Fat
0.02g
(1%)
Cholesterol
111.5mg
(37%)
Sodium
327.9mg
(14%)
Potassium
861.2mg
(18%)
Fiber
1.2g
(5%)
Sugar
3.4g
(7%)
Vitamin A
138.4IU
(3%)
Vitamin C
4.5mg
(5%)
Calcium
62.4mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3491 kcal
% Daily Value*
| Calories | 349.1kcal | 17% |
| Carbohydrates | 14.3g | 5% |
| Protein | 39.5g | 79% |
| Fat | 9.2g | 14% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 4.3g | 22% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 111.5mg | 37% |
| Sodium | 327.9mg | 14% |
| Potassium | 861.2mg | 18% |
| Fiber | 1.2g | 5% |
| Sugar | 3.4g | 7% |
| Vitamin A | 138.4IU | 3% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 62.4mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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