Pan Roasted Shallot and Herb Chicken

  • 2 skin on chicken breasts
  • 1 small bunch parsley(approx. 8 sprigs); leaves removed and roughly chopped
  • 4 shallots; minced
  • 3 garlic cloves; minced
  • 1/3 cup dry white wine
  • 1/2 cup chicken stock
  • 4 Tbsp butter
  • Salt and pepper; to taste
  • Vegetable oil; as needed

Heat a large pan on medium high with enough vegetable oil to cover the bottom. As pan heats, salt and pepper skin side of chicken breast. Once oil begins to helicopter add chicken, skin side down. Do not overcrowd pan. Allow chicken to cook for 3-4 minutes until skin is browned and crisp. Flip breasts and lower heat to medium. Cook for an additional 8-10 minutes until chicken is cooked through. Remove chicken from pan and set aside. Add butter, garlic, and shallots to pan and cook on medium low until soft. Add white wine and reduce to half. Add chicken stock, reduce to half, and season with salt and pepper to taste. Remove from heat and mix in fresh parsley. Pour over chicken breast and serve immediately.