At this point, I am almost out of my leftovers. About the only thing that I have left is the shallots. The recipes that I am about to show in this post are super easy. In fact, this is just another variation of the Chicken Breasts done six different ways that I posted earlier:
Sorry I don't have alot of pictures for this post.
Pan Cooked Chicken Breasts with Shallots
1 chicken breast, cut into two equal portions
1 tsp. olive oil
1 tsp. balsamic vinegar, or more to taste
1 tsp. Herb de Provence, or more to taste
3-4 shallots, sliced thinly
1/4 cup white wine or sherry
1/4 chicken broth
1 tbsp. butter
kosher salt (optional and to taste)
1. Heat oil in a non-stick omelette pan on medium heat.
2. While oil is heating pound the halved breasts flat so they are each about 1 inch thick. This will help the chicken cook uniformly when you put it in the pan so that both breasts will be done at the same time.
3. Sprinkle the breasts with the Herb de Provence and kosher salt. Rub into the breasts.
4. Once oil is heated, place the chicken in the pan and sprinkle 1/2 teaspoon balsamic vinegar on the chicken.
4. Cook for 4 minutes and turn chicken.
5. Sprinkle remaining 1/2 teaspoon balsamic vinegar on chicken breasts. Move breasts around the pan with prongs to try completely cover the breasts with the vinegar glaze.
6. Cook for 4 more minutes. Flip chicken once more and stir around for a few more seconds to try to completely cover with vinegar.
7. Remove chicken from pat, put on a warm plate and loosely cover with foil.
8. Using your same pan and oil, put the shallots into the pan. Cook until tender on medium high heat - about 3 to 4 minutes.
9. Add white wine/sherry and chicken broth. Turn heat up to high and cook until the liquid has mostly evaporated, continue cooking the shallots until they turn brown in color.
10. Once shallots are brown, add butter. Stir until butter melted.
11. To serve, remove chicken from plate and put cooked shallots on top of chicken.
Simple Wild Rice Pilaf
2 tbsp. butter, divided
1/4 cup yellow onion, diced
1 cup wild rice
1 tbsp. finely chopped scallions, white and green parts (about one scallion)
Freshly ground black pepper to taste
1 tsp. dried dill
1. In a small, nonstick pan, melt 1 tbsp. butter; add the yellow onion and cook over low heat for 5 to 10 minutes, until the onions are translucent.
2. Place the wild rice and and water in a rice cooker according to your cookers directions. I does two cups water to one cup wild rice. (I like to do one cup water and one cup chicken broth, I find that it adds to the flavor.) Add the cooked onions and a pinch of kosher salt.
3. When your rice is cooked, add one tablespoon butter, the scallions, the dill, a pinch of salt and freshly ground pepper to your taste. Stir to mix together and serve warm.
I'm going to leave you on your own for the tossed salad.