Imagine a dish so elegantly simple yet profoundly delicious that it transforms an ordinary chicken breast into a gourmet masterpiece. This French-inspired Chicken with Shallot Red Wine Vinegar Sauce is not just a meal, it's a culinary journey that promises to elevate your home cooking from mundane to magnificent. With just a few ingredients and some simple techniques, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 shallots, minced
- 1/2 cup red wine vinegar
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides. Allow the chicken to sit at room temperature for 10 minutes to ensure even cooking.
- Heat olive oil in a large skillet over medium-high heat until the oil is shimmering and hot. Carefully place the chicken breasts into the skillet, making sure not to overcrowd the pan.
- Cook the chicken for 6-7 minutes on the first side until a golden-brown crust forms. Use tongs to flip the chicken and cook for an additional 5-6 minutes on the other side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer to a plate. Tent with aluminum foil to keep warm and allow the meat to rest.
- In the same skillet, add minced shallots and sauté for 2-3 minutes until they become soft and translucent, scraping up any browned bits from the chicken.
- Pour in the red wine vinegar and chicken broth, stirring to combine. Bring the mixture to a simmer and reduce the liquid by half, which should take about 5-6 minutes.
- Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be slightly tangy and rich.
- Return the chicken to the skillet, spooning the sauce over the breasts to reheat and coat them with the shallot vinegar sauce.
- Plate the chicken, drizzle with additional sauce, and garnish with freshly chopped parsley.
- Serve immediately, preferably with a side of roasted vegetables or crusty bread to soak up the delicious sauce.
Tips
- Temperature is Key: Always let your chicken sit at room temperature for 10 minutes before cooking to ensure even heat distribution.
- Don't Crowd the Pan: Cook chicken in batches if necessary to maintain high heat and achieve that perfect golden-brown crust.
- Use a Meat Thermometer: The secret to perfectly cooked chicken is hitting 165°F (74°C) internal temperature - no guesswork!
- Let It Rest: Always allow your chicken to rest after cooking to retain those delicious juices.
- Flavor Boosting Hack: Use the same skillet for the sauce to capture all those delicious browned bits from the chicken, maximizing flavor.
- Vinegar Tip: The red wine vinegar adds a tangy complexity, but don't overdo it - balance is crucial.
- Fresh Herbs Matter: Chopped fresh parsley isn't just a garnish; it adds a bright, fresh note to the rich sauce.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
