What's Trending

Seared Chicken Breasts with Herbed Shallot Sauce

Name: Seared Chicken Breasts with Herbed Shallot Sauce
Prep time: 30 min
Total time: 45 min
Yield: 4
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

(1)

0 Questions

Save Recipe

Seared Chicken Breasts with Herbed Shallot Sauce

Prep 30 min
Total 45 min
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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;