Nutrition info - Recipes

Chicken in Shallot Sauce

This chicken dish is sure to earn you a feather in your cap. Made with a shallot sauce, it's simply divine when served over rice of pasta. Don't skimp on the outstanding sauce.

Chicken in Shallot Sauce


For 4 people

  • 1/4 cup(s) all-purpose flour
  • 4 chicken breast cutlets, trimmed of fat (about 1 lb.)
  • 1 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) freshly ground pepper
  • 5 teaspoon(s) canola oil, divided
  • 16 tablespoon(s) thinly sliced shallots
  • 2 cup(s) halved seedless green or red grapes
  • 8 floz white wine
  • 1 cup(s) reduced-sodium chicken broth
  • 2 tablespoon(s) chopped fresh parsley


  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 tsp. of oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
  2. Add the remaining 2 tsp. oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 tsp. of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
  3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve the chicken with the sauce on top.

Ready in 35 minutes

Nutrition facts

  • Kcal: 409.98 kcal
  • Fibers (g): 2.32g
  • Sodium (mg): 1222.85mg
  • Carbs: 42.14g
  • Fat: 16.81g
  • Saturated fat (g): 2.96g
  • Proteins: 13.91g