Kitchen Mailbox: Chicken with shallots

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CHICKEN WITH SHALLOTS

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I found this recipe looking for tasty and healthful recipes in “Good Housekeeping 400 Calorie Chicken.” It’s an easy-to-prepare dish that is loaded with flavor that comes from the sauce made with delicately flavored shallots, red-wine vinegar, chicken broth, fresh thyme and a pat of butter.

To make this a meal, add steamed sugar snap peas and light mashed potatoes. All three recipes are below.

4 skinless, boneless chicken breast halves (11/2 pounds)

¼ teaspoon salt

⅛ teaspoon ground black pepper

4 teaspoons olive oil, divided

2 medium shallots, thinly sliced

¼ cup red-wine vinegar

¾ cup chicken broth

1 teaspoon fresh thyme leaves, chopped, plus additional leaves for garnish

1 teaspoon butter (no substitutions)

Place chicken, between 2 sheets plastic wrap; with a meat mallet, pound to even ½-inch thickness; sprinkle both sides with salt and teaspoon pepper.

In 12-inch skillet, heat 2 teaspoons oil over medium heat until hot. Add chicken and cook 12 to 14 minutes, turning over once, until breasts are browned on both sides and a stand-read thermometer inserted horizontally into thickest part registers 165 degrees. Transfer to a platter; cover with foil.

Place the remaining olive oil in the skillet. Add the shallots and cook 3 to 4 minutes or until tender, stirring often. Stir in vinegar and cook 30 seconds. Add broth and chopped thyme. Heat to boiling over medium-high heat; boil 1 minute to reduce slightly. Off heat, stir butter into sauce. Thinly slice the chicken and top with shallot sauce; serve with snap peas. Garnish with thyme.

Makes 4 servings.

SUGAR SNAP PEAS

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1 pound sugar snap peas, strings removed

⅛ teaspoon salt

⅛ teaspoon pepper

Place about 1 inch of water in 4-quart saucepot. Set a steamer basket (or a metal colander) in the saucepot. Bring the water to boil over high heat. Place snap peas in steamer basket; cover ands steam over medium heat 5 to 6 minutes or until peas are tender-crisp. Toss with salt and pepper.

LIGHT MASHED POTATOES

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2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 tablespoon butter

¾ teaspoon salt

½ cup warm fat-free half-and-half

Place potatoes in a pot add water to cover. Heat to boiling over high heat. Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender. Reserve ¼ cup cooking water. Mash potatoes with 1 tablespoon butter and ¾ teaspoon salt. Gradually add half-and-half, continue to mash until mixture is smooth and well blended; add some reserved cooking water if necessary.

Makes about 4½ cups.

-- “Good Housekeeping 400 Calorie Chicken” (Hearst, 2013)


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