Pan-Roasted Chicken with Shallots

By á-43099

Ingredients

• 8 shallots or 1 large onion
• 4 medium skinless, boneless chicken breasts
• salt
• pepper
• 1 T. olive oil
• 1 medium zucchini, cut into 1/4" slices
• 1/4 c. snipped fresh parsley

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Peel shallots, halve if small or quarter if large. If using onion, cut into thin wedges. Sprinkle chicken lightly with salt and pepper. In a large skillet, heat oil over medium-high heat. Reduce heat to medium. Add chicken, cook for 2 minutes.

Turn chicken. Add shallots to skillet. Cook for 8 - 10 minutes more or until chicken is no longer pink (170 degrees), stirring shallots frequently and turning chicken, if necessary, to brown evenly. If necessary, add additional oil to prevent sticking. Reduce heat to medium-low if chicken or shallots brown too quickly.

Transfer chicken and shallots to a serving platter. Cover to keep warm. Add zucchini to skillet. Cook and stir for 3 - 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.