Nothing is easier to make than a chicken breast. But instead of adding just salt and pepper and roasting it, why not add some shallots and rosemary and turn that breast into something really special?
Tonight’s the third night of Hanukkah. If you’re anything like me, you probably made a nice brisket and latkes for the first night and had leftovers last night. But there are still six nights left and the family still needs to have dinner. You could order out or make something quick and easy. But why not make another meal for the holiday that’s super easy and just as special as the first night? Best of all, you get to take a break from beef. This chicken dish from Real Simple is very tasty and so easy to make, no one will believe you didn’t spend another day in the kitchen.
Chicken and shallots
- 4 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 4 shallots, sliced into thin rings
- 2 tablespoons roughly chopped fresh rosemary
- Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook until golden brown and cooked through, seven to eight minutes per side; transfer to plates.
- Wipe out the skillet and heat the remaining three tablespoons of oil over medium-high heat. Add the shallots, rosemary, salt and pepper and cook, stirring until the shallots are tender, three to four minutes. Serve the chicken topped with the shallot mixture.
Other shallot recipes
Sautéed tomatoes and shallots
Sugar snap peas with shallots
Sweet caramelized shallots