Pan-Roasted Chicken with Shallots

This is a family friendly recipe that’s easy to prepare and cook.  Works well with thighs and drumsticks too if you have those on hand. Serve with rice and roasted vegetables for a complete meal!

Makes 4 servings

8  Shallots or 1 large onion
4  Skinless, boneless chicken breast halves
Salt and ground black pepper
1   tablespoon olive oil1 medium zucchini, halved lengthwise and
cut into 1/4-inch slices
1/4 cup snipped fresh parsley

1. Peel shallots: halve small shallots and quarter large shallots. (If using onion, cut into thin wedges.) You should have 1 cup shallots or onion wedges: set aside. Sprinkle chicken lightly with salt and pepper.In a large skillet, heat oil over medium-high heat.Reduce heat to medium. Add chicken: cook for 2 minutes.

2. Turn chicken. Add shallots to skillet. Sprinkle shallots lightly with additional salt and pepper. Cook for 8 to10 minutes more or until chicken is no longer pink (180F internal temperature), stirring shallots frequently and turning chicken, if necessary, to brown evenly.  If necessary,add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.

3. Transfer chicken andshallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.

Recipe from Better Homes and Gardens Budget-friendly meals

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