Pan Seared Chicken Breasts with Shallots and White Wine

PAN SEARED CHICKEN BREASTS WITH SHALLOTS AND WHITE WINE

Ingredients: 

Italian Bread Crumbs

3 Tbsp Butter, Divided

2-3 Tbsp Olive Oil, Divided

2 Skinless, Boneless Chicken Breasts, Sliced in Half, Thin

Salt, Pepper, Garlic Powder, Tony’s Chachere

¼  Cup Green Onions, Chopped

1 Garlic Clove, Minced

1/3 Cup White Wine

½ Cup Chicken Broth

3-4 Whole Artichoke Hearts, Chopped

4 oz Sliced Mushrooms

Pour a small amount of milk into a bowl. Pour some bread crumbs into a plate. Season chicken with salt, pepper, garlic powder and Tony’s. Dredge both sides of chicken into milk and then both sides into bread crumbs to lightly coat.

Melt 1 Tbsp butter and 1 Tbsp Olive Oil in large skillet over medium heat. Add chicken to skillet and brown on both sides. Add a little more butter and olive oil under each chicken piece and cover and continue to cook about another 10 minutes until chicken is cooked. Flip over half way through. Once chicken is completely cooked remove chicken from pan and set aside.

Add a little more olive oil to pan, if necessary. Add shallots, garlic, artichoke hearts and mushrooms. Heat a few minutes longer and then add wine and broth. Cook about 5 minutes and then add the chicken back to the pan. Scoop the mixture from the pan on top of each chicken piece. Break up 1 Tbsp butter and place around the chicken in the skillet to melt and slightly thicken sauce. Serve and enjoy!