Entree: France – Poulet aux échalotes (Chicken with shallots)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 4 tbsp (60 ml) olive oil, divided
- 3 tbsp (45 g) unsalted butter
- 6 large shallots, thinly sliced
- 1/2 cup (120 ml) dry white wine
- 2 medium zucchini, sliced into 1/4-inch (6 mm) rounds
- Salt as needed
- Freshly ground black pepper as needed

Instructions

1. Heat 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat; season chicken with salt and pepper and brown on both sides, then remove; add remaining oil and butter, sauté shallots until softened, return chicken, pour in white wine and simmer gently until chicken is cooked through and sauce reduces.
2. In a separate pan, sauté zucchini in a little olive oil until just tender; adjust sauce seasoning, spoon shallot sauce over the chicken and serve with the sautéed zucchini.