Rachael Ray's recipes for Chicken Breasts with Pan Gravy and Garlic and Cheese Orzo remind me of the old days when I used to make chicken and rice over and over and over again. Making this spin on that dish reminds me how far I have come. It's simple and as yummy as can be. No, it's not fancy or complicated, which is what I like about it. Every once in awhile you gotta get back to basics, people.
This recipe also reminds me of why I love Rachael Ray's recipes. It is easy, uses fresh ingredients, is quick, and is full of flavor. It's the kind of recipe people who don't cook could look at and say, "I can do that!" I made it in well under 30 minutes, even with a little one at my feet saying mamamamamama. (The Baby Signs video was put on shortly thereafter). Because it was a busy day, I served this dinner with some frozen veggies on the size but Rach's mag recommends a green salad.
Here's the recipe for the chicken with my comments in brackets:
By: Teri Tsang Barrett in Every Day with Rachael Ray
Prep 20 min
Cook 12 min
Four 7- to 8-ounce skinless, boneless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1/2 cup dry white wine [They sell little bottles of Chardonnay in four-packs in my store, which are perfect for when you don't want to open a whole bottle.]
1 cup chicken broth [I prefer to use boxed chicken stock.]
2 tablespoons butter
Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.
In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. [I think I must use larger chicken, because mine took more like 5-6 minutes to cook.] Transfer to serving plates to rest.
Add the shallots to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour in the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.