Braised Chicken Breast with Shallots

An overhead photo of braised chicken breasts in a skillet.

5 from 21 votes

Braised chicken breast with caramelized shallots, fresh sage, and a white wine sauce, finished with lemon and butter. Serve with rice, orzo, or mashed potatoes to catch the sauce.

Prep Time10

Cook Time35

Total Time45

Course: Entree/Poultry

Cuisine: Greek/Mediterranean

Servings:

Calories: 349.1kcal

Author: Marilena Leavitt

Ingredients

1 1/2 pounds boneless, skinless chicken breasts
Sea salt
Freshly ground pepper
1 teaspoon dried Greek oregano
1/4 cup flour
1 tablespoon extra virgin olive oil
2 tablespoons butter, divided
2 large shallots, sliced
2 large garlic cloves, minced
2 tablespoons fresh minced sage leaves
1 tablespoon tomato paste
2 bay leaves
1 cup dry white wine
1 cup chicken stock, heated
Juice of half a lemon

Instructions

Prepare the chicken. Pat the chicken dry and slice each breast in half horizontally to make 4 thin cutlets. Place each cutlet between two pieces of plastic wrap and pound to an even ¼-inch thickness with a meat tenderizer. Season generously on both sides with sea salt, black pepper, and the oregano.
Dredge the cutlets. Put the flour in a wide, shallow bowl. Coat the chicken on both sides, shake off the excess flour, and transfer to a plate.
Brown the chicken. Set a large, deep skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter melts, but before it browns, add the chicken, working in batches if needed. Cook for about 3 to 4 minutes per side, until golden brown. Transfer to a clean plate and cover loosely with foil while you prepare the sauce.
Caramelize the shallots. Add the shallots to the same skillet and cook, stirring occasionally, until tender and caramelized. Scrape up the browned bits left by the chicken, adding a little more olive oil if the pan seems dry. Stir in the garlic and sage and cook for about 1 minute. Add the tomato paste, stir to combine, and cook for 2 minutes.
Reduce the wine. Pour in the wine and scrape the bottom of the skillet to loosen any remaining browned bits. Turn the heat to high and bring to a vigorous simmer. Cook until most of the wine has evaporated and the sauce has reduced and thickened slightly.
Braise the chicken. Return the chicken and any juices collected on the plate to the skillet. Pour the heated stock over the chicken and add the bay leaves. Reduce the heat to medium and partially cover the skillet with a lid. Braise for about 20 to 25 minutes, depending on thickness, turning the chicken a couple of times to coat it in the sauce. Add more warm stock if needed. The chicken should reach 165°F in the thickest part.
Finish and serve. Once the chicken is cooked through and the sauce has reduced slightly, remove the lid and stir in the lemon juice and remaining 1 tablespoon butter. Remove from the heat and let rest for 5 minutes. Remove the bay leaves, taste the sauce, and adjust the seasoning. Plate the chicken, spoon the shallot-sage sauce over each portion, and serve at once.

Notes

Refrigerate: Store the chicken and sauce in shallow, covered containers within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Use within 3 to 4 days.
Reheat: Place the portions you need in a skillet with their sauce. Add a little warm chicken stock if necessary, cover, and simmer gently until the chicken reaches 165°F throughout.
Freeze: Store the chicken and sauce in a freezer-safe container or freezer bag for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat in a covered skillet with a little stock or water as needed.
Shop this recipe: Season the cutlets with fragrant Greek oregano, and use extra virgin olive oil to brown the chicken and caramelize the shallots. Find both in The Mediterranean Dish shop.

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