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Pan Roast Chicken with Garlic and Shallots

Fettuccine.Inn's picture
  Boneless chicken breasts 4
  Garlic 12 Clove (60 gm)
  Shallots 8
  White wine 6 Fluid Ounce (175 Milliliter)
  Extra virgin olive oil 2 Tablespoon
  Salt To Taste
  Double cream 6 Fluid Ounce (175 Milliliter)
  Dried pasta 1 Pound (500 Gram)

Preheat oven to 200°C (400°F) Gas 6.
Place chicken skin-side up, with garlic and shallots, in a large oven-proof frying pan.
Pour over wine.
Drizzle chicken skin with oil and sprinkle with salt and pepper.
Roast until chicken is cooked through and skin is crisp and golden, 25-30 minutes.
Remove chicken, garlic and shallots and cover to keep warm.
Bring chicken juices to a simmer over medium high heat.
Add cream and cook, stirring constantly, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to the hot sauce.
Toss well to coat.
Slice each chicken breast crosswise into 3 pieces.
Top pasta with chicken, garlic and shallots.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
35 Minutes
Cook Time: 
45 Minutes
Ready In: 
80 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 980 Calories from Fat 311

% Daily Value*

Total Fat 34 g52.5%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 219.5 mg9.1%

Total Carbohydrates 97 g32.4%

Dietary Fiber 4.3 g17.3%

Sugars 4.6 g

Protein 57 g113.2%

Vitamin A 12.6% Vitamin C 17.9%

Calcium 6.9% Iron 23.4%

*Based on a 2000 Calorie diet

Pan Roast Chicken With Garlic And Shallots Recipe