Easy Chicken Breasts with Eschalot Sauce

    35 minutes

    A quick and easy way to prepare chicken breasts with lots of good sauce for rice or mashed potatoes.

    337 people made this

    Serves: 4 

    • 60g unsalted butter, divided
    • 1 tablespoon olive oil
    • 4 skinless, boneless chicken breast halves - pounded thin
    • 1 pinch salt and pepper to taste
    • 2 eschalots, chopped
    • 1 clove garlic, minced
    • 1/3 cup (85ml) dry white wine
    • 1/2 cup (125ml) chicken stock

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Melt 1 tablespoon butter and heat olive oil in a large frypan over medium heat. Season chicken with salt and pepper and brown on both sides in the frypan. Cover and continue cooking 10 minutes, or until chicken juices run clear. Set aside and keep warm.
    2. Mix eschalots and garlic into frypan over medium heat and cook until tender. Stir in wine and cook until heated through. Stir in stock and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

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    Reviews in English (329)


    I felt like a real chef with this one. The chicken was golden and beautiful.The shallots, wine, and some mushrooms were all a great combination of flavors! Made with mashed baby confetti potatoes and sugar snap peas tosed in olive oil with the rest of the shallots and some rosemary then baked for a couple of minutes. Gourmet meal in a half an hour!  -  15 Dec 2006  (Review from Allrecipes USA and Canada)


    I've been traveling for nearly two weeks and have only two days before I take off again. After days of restaurant meals I was in the mood for a quick, good, home-cooked dinner but I wasn't about to go grocery shopping. This chicken dish was just what I needed. It contained ingredients I always have on hand. I love the simplicity of not just the preparation, but of the flavors. I don't need lots of bold seasoning to please my palate. A little wine, a little garlic and I'm happy. I said I wanted quick, so I butterflied the chicken breasts, which not only reduced the cooking time, but also ensured they cooked evenly. For good, golden color I dredged them in flour before I pan seared them. Served this with the simple and basic "Parsleyed Rice Pilaf" also from this site.  -  31 Aug 2011  (Review from Allrecipes USA and Canada)


    This dish was really good!I used seasoned salt when browning in addition to the pepper. I also added fresh mushrooms and extra garlic.Used Chicken Flavored Better than Boullion instead of broth, and a Pinot Grigio for the wine. Served over Mini Penne. If I make it again, I would double the sauce. Thanks, Amy.  -  08 Mar 2007  (Review from Allrecipes USA and Canada)