Chicken with Herbed Pan Sauce

About a week ago, I saw this recipe in Elly’s blog. It looked simply delicious and simple. I’m still working on getting the house organized (and work is ridiculously busy) so I decided this week would be the perfect time to give this recipe a try as I don’t have much time or energy for dinner right now. This meal hit the spot! I opted for a garlicky pan sauce since I didn’t have any fresh herbs other than parsley and it was wonderful! I also used a peppercorn blend to season the chicken which I think made a huge difference (its a blend of black, white & red peppercorns). Yummy!

I’ve posted the recipe below as I made it, but be sure to pop over to Elly’s blog to check out her marjoram, sage, rosemary and thyme blend of herbs. Once I get my herb garden up and running, I plan to give it a try! Thanks Elly for a delicious recipe!

Chicken with Herbed Pan Sauce

1 Tbsp. olive oil
2 chicken breast halves, pounded to about 1/3″ thick
1 shallot, thinly sliced
3 medium garlic cloves, minced
2 Tbsp. chopped fresh parsley
1/3 c dry white wine
1/2 c chicken broth
1/2 Tbsp. butter
Salt & Pepper to taste

Heat a skillet over medium heat. Add the olive oil until shimmering. Season the chicken with salt and pepper, and then cook in the oil, about 4 minutes per side or until done. Remove the chicken and keep warm.

Add the shallots to the pan and saute until tender. Add the garlic and herbs and cook until the garlic is fragrant, about 30 seconds.

Pour in the white wine and cook it down by half. Add the chicken broth and do the same. Season the sauce to taste with salt and pepper, and add the butter in to melt. Serve sauce over chicken.