Hi Everyone! I am back and ready to blog again :) I found this great heart healthy recipe that is worthy of your Monday night dinner this week. Check it out and you will not only make your heart happy but your family too :)
Pan-Roasted Chicken with Shallots
Makes: 4 servings
Ingredients
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 to 10 minutes more or until chicken is no longer pink (170°F), 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 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
The recipe is brought to you by http://my.hearthealthyonline.com/recipe/chicken/pan-roasted-chicken-with-shallots/. This website has many heart healthy recipes and general health information. Check it out!
I made this for dinner two nights ago having substituted onions for the shallots and it was indeed a great flavorful meal with simple ingredients. After a long work day, it totally hit the spot!
Happy May Everyone! Thanks for reading my blog.
That's my take :)
Start to Finish: 20 minutes
Ingredients
8 shallots or 1 large onion
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cups snipped fresh parsley
4 medium skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Salt and ground black pepper
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1/4 cups snipped fresh parsley
Directions
Peel shallots; halve small shallots and quarter large shallots. If using onion, cut into thin wedges (should have 1 cup shallots or onion wedges); set aside.
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 to 10 minutes more or until chicken is no longer pink (170°F), 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 to 5 minutes or until crisp-tender. Add to platter with chicken. Sprinkle with parsley.
The recipe is brought to you by http://my.hearthealthyonline.com/recipe/chicken/pan-roasted-chicken-with-shallots/. This website has many heart healthy recipes and general health information. Check it out!
I made this for dinner two nights ago having substituted onions for the shallots and it was indeed a great flavorful meal with simple ingredients. After a long work day, it totally hit the spot!
Happy May Everyone! Thanks for reading my blog.
That's my take :)
