Name: Sauteed Chicken with Shallot-Herb Vinaigrette
Yield: Makes 6 servings
Ingredients: 6 skinless boneless chicken breast halves; 2/3 cup grated shallots (about 5); 4 teaspoons plus 7 tablespoons (or more) olive oil; 2 cups minced shallots (about 10); 1/4 cup Sherry wine vinegar; 4 tablespoons water; 1/2 cup chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 teaspoons honey

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Sauteed Chicken with Shallot-Herb VinaigretteEdmund Barr

Begin marinating the chicken breasts at least three hours ahead.

Recipe information

Yield
Makes 6 servings

Ingredients

6 skinless boneless chicken breast halves

2/3 cup grated shallots (about 5)

4 teaspoons plus 7 tablespoons (or more) olive oil

2 cups minced shallots (about 10)

1/4 cup Sherry wine vinegar

4 tablespoons water

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh cilantro

2 teaspoons honey

Preparation

Step 1
Place chicken, grated shallots, and 4 teaspoons oil in large bowl; toss. Refrigerate at least 3 hours and up to 8 hours.
Step 2
Bring 1/3 cup minced shallots, vinegar, and 2 tablespoons water to boil in medium saucepan over medium-high heat. Boil 1 minute. Reduce heat to medium; simmer until shallots are soft, about 1 minute. Remove from heat. Whisk in 5 tablespoons oil, parsley, cilantro, honey, and 2 tablespoons water. Season sauce with salt and pepper. Set aside.
Step 3
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add remaining minced shallots; sauté about 3 minutes. Transfer to small bowl. Heat 1 tablespoon oil in same skillet. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet; sauté until cooked through, adding more oil if necessary, about 6 minutes per side.
Step 4
Transfer chicken to cutting board. Cut on diagonal into 1/2-inch-thick slices. Divide chicken among 6 plates. Sprinkle with sautéed shallots. Bring sauce to simmer. Spoon over chicken and serve.