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