Wednesday, August 12, 2009

Skillet Chicken with Boiled Potatoes and Shallot Gravy

4 Chicken Breasts pounded thin
8-10 Red Potatoes
2 tblsp. Flour
2 tblsp. Butter
1 can Chicken Broth
1 Shallot diced
1/4c. White wine

Make It:
Cook chicken in skillet on medium heat with a little pam in it. Cook 4 to 5 minutes per side depending on thickness. Meanwhile boil water for potatoes. Add a little salt then potatoes, cook until potatoes are soft enough to stick a fork in, drain. Once chicken is done set on a separate platter and melt butter in a saucepan. Once melted add flour cook for about a minute stirring constantly then add chicken broth a little bit at time whisking as you add. Once all broth is added and its combined let cook until thickened and bubbly. Reheat the pan that you cooked the chicken in with a little butter then add shallots, once shallot is softened add white wine and reduce until almost gone. Add a little gravy to shallot pan and put chicken back in. Coat and reheat, then serve with potatoes put gravy on both. Enjoy!!!

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