For a sophisticated twist on weeknight chicken, lose the boring breading and baking. A quick sear seals in moisture. Fresh herbs, wine and broth add flavor. The finishing touch… a drizzle of white truffle oil for a weeknight meal that feels oh so fancy.
cost per recipe: $8.60
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
tablespoons vegetable oil
tablespoons chopped shallot
cloves garlic, minced
cup dry white wine
cup Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon chopped fresh rosemary leaves
tablespoon chopped fresh thyme leaves
teaspoon cracked black pepper
tablespoon white truffle oil
Season the chicken as desired. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the shallots and garlic to the skillet and cook and stir for 1 minute. Stir in the wine and cook for 2 minutes or until the mixture is reduced by half. Add the broth and cook for 10 minutes or until the mixture is reduced to 1/2 cup.
Stir the butter, rosemary, thyme and black pepper in the skillet. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Drizzle with the truffle oil before serving.