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“Even though it doesn't take long to put together, this flavorful chicken tastes like it simmered all day. It’s wonderful with mashed potatoes and a green vegetable.”—Kathy Anderson, Rockford, Illinois KATHY’S TIP: You can easily peel the garlic cloves by smashing them slightly with the flat side of a chef’s knife, or buy cloves that are already peeled to save time.
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Nutritional Facts 7 ounces cooked chicken with 1/3 cup sauce equals 583 calories, 32 g fat (10 g saturated fat), 148 mg cholesterol, 658 mg sodium, 25 g carbohydrate, 1 g fiber, 48 g protein.
Originally published as Chicken with Shallot Sauce in Taste of Home August/September 2011, p67
Shallot SubstitutionsShallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 18, 2011 by danid
This was good but I found it was alot more work then I had anticipated so I probably won't make it again. I thought it was a little too vinegary as well.
Reviewed on Jul. 25, 2011 by aug2295
This was delicious. It did require a bit of prep, slicing the shallots and peeling the garlic and some monitoring, but on the whole, it was easy to make and tasted delicious.
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