Chicken Breasts In a Vinegar Shallot Sauce

Chicken Breasts In a Vinegar Shallot Sauce


  • 4 boneless and skinless chicken breast portions
  • 2 shallots, chopped
  • 3 oz (80 grams) butter
  • 12 fl oz (350 ml) white wine vinegar
  • Salt and pepper


  1. Lightly pound the chicken breasts with a meat mallet.
  2. Heat 2 oz (50 grams) of the butter in a pan.
  3. Add the chicken and cook over a medium heat, turning occasionally, until browned on both sides.
  4. Season with salt and pepper.
  5. Lower the heat, cover and cook for about 20 minutes until tender and the chicken is cooked through.
  6. Heat half the remaining butter in a small frying pan.
  7. Add the shallots and cook over a low heat, stirring occasionally, for about 8-9 minutes until slightly golden.
  8. Pour in the wine vinegar and cook until reduced by half.
  9. Remove the pan from the heat and stir in the remaining butter.
  10. Place the chicken breasts on a warm serving dish, and pour the shallot sauce on top. Serves 4.

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