Basil Olive Oil Seared Chicken Breasts with Shallots and Chardonnay
— courtesy of The Queen Creek Olive Mill
*of course if you can not get these products, some good evoo w/basil & a nice white wine or champagne would work nicely. 😉
3 tablespoons Queen Creek Olive Mill Fresh Crushed Basil Olive Oil
4 skinless, boneless chicken breast halves – pounded thin
1 cup milk
1 cup all-purpose flour mixed with
1 tsp kosher salt and
1/2 tsp black pepper
2 shallots, chopped
1 clove garlic, minced
1/3 cup chardonnay wine
1/2 cup chicken broth
2-3 sprigs Italian parsley chopped
1 tablespoons unsalted butter
Melt 1 tablespoon butter and heat Fresh Crush Basil Olive Oil in a large skillet over medium heat.Dip chicken in milk and dredge in flour mixture. Add chicken to skillet and brown on both sides.Continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking for 5 minutes, or until reduced and slightly thickened.
Add chopped parsley. Mix in the remaining butter until melted.
Spoon the sauce over the chicken.
Wine Pairing: Chardonnay
Product Used: Fresh Crush Basil Olive Oil