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Seared Chicken Breasts with Herbed Shallot Sauce

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Seared Chicken Breasts with Herbed Shallot Sauce
  • Prep 30 min
  • Total 45 min
  • Servings 4
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Get restaurant-style seared chicken breasts using just 7 ingredients with this quick and easy recipe.
By Betty Crocker Kitchens
Updated Oct 18, 2017

Ingredients

  • 2 tablespoons butter
  • 1/2 teaspoon seasoned salt
  • 4 bone-in skin-on chicken breasts
  • 1/2 cup diced shallots
  • 1 tablespoon chopped fresh thyme leaves
  • 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with sides with foil.
  • 2
    In 12-inch skillet, melt butter over medium-high heat. Rub seasoned salt under skin into chicken being careful not to remove skin completely. Cook in butter, skin side down, 3 to 4 minutes without moving, until chicken releases easily from pan. Turn chicken; reduce heat to medium, and cook 3 to 4 minutes longer or until chicken easily releases from pan. Turn off heat, and reserve pan with juices. Transfer chicken to cookie sheet. Bake 30 to 34 minutes or until juice of chicken is clear when thickest part is cut to the bone (at least 165°F).
  • 3
    Meanwhile, melt remaining 2 tablespoons butter in skillet, then add onion. Cook 5 to 6 minutes or until onion is translucent and begins to brown. Add apple; cook 1 to 2 minutes. Add mustard and broth; cook 6 to 8 minutes, stirring occasionally, until thickened. Add spinach, and stir until wilted.
  • 4
    Place a chicken breast on each of 4 plates. Divide sauce among plates.

Tips from the Betty Crocker Kitchens

  • tip 1
    No shallots? No problem. You can substitute regular onion.
  • tip 2
    If chicken breasts haven't reached the safe temperature of 165°F, continue baking a few minutes longer.

Nutrition

300 Calories, 15g Total Fat, 37g Protein, 4g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
Total Fat
15g
24%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
710mg
30%
Potassium
330mg
9%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
3%
Sugars
2g
Protein
37g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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