Chicken Breasts in Pan Gravy

I am slowly making the transition to quicker meals at night. Now that summer is over I am not going in to work as early (thank goodness!) but that also means I am getting home a little bit later at night. I let husband know that he will still get ‘fancy’ meals on the weekends but on week nights I need to take a step back from the stove. Little one is doing amazing things like walking so I want to spend as much time with him as possible.

It will be tough for me not to spend as much time in my kitchen. I love love love to be in my kitchen. So instead of seeing this as a self-imposed exile from my time consuming recipes I will be viewing this as a challenge to find HEALTHY and QUICK meals that my family will enjoy. I know they are out there and I will find them and make them.

My first sojourn into this challenge is this recipe for chicken breast in pan gravy. Oh heavens above, the recipe is glorious! I was thrilled to see shallots on the list of ingredients. I feel fancy when I cook with shallots. This came together so quickly and easily. The gravy is amazing and light. I paired the chicken with mashed potatoes, of course, and a small salad.

Enjoy this fun picture of little one
until I can find my food picture!

4 - 8 oz. skinless, boneless chicken breasts

¼ c. flour
2 T. olive oil
2 shallots, finely chopped
½ c. dry white wine
1 c. chicken broth
2 T. butter
 
Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.

In a large skillet, heat the olive oil over medium high heat. Add the chicken and cook until golden and cooked through, three to four minutes on each side. Transfer to serving plates to rest.

Add the shallots to the skillet and cook until just translucent, about one minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, one to two minutes. Pour in the chicken broth and boil until reduced by half, about two minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dinner-recipes/chicken-breasts-with-pan-gravy