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Sauteed Chicken Breast With Red Wine And Shallot Sauce


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  • Flour seasoned with
  • Salt and with
  • Freshly-ground black pepper to taste
  • 4 boneless chicken breast halves
  • SAUCE:
  • 1 cup dry red wine
  • 4 shallots - (to 5) diced
  • Honey
  • Raspberry vinegar
  • Fresh or dried rosemary
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Fresh garlic to taste


Servings 4


Step 1

Chicken preparation: Coat chicken with flour, cook in skillet over medium heat until cooked and tender. Remove from pan and keep warm. Prepare sauce in same pan and pour over chicken.

Sauce: Heat sauce ingredients to boiling, stir in seasonings, cook two minutes or until sauce is reduced and syrupy.

This recipe yields 4 servings.

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