How to make it

  • Melt the 5 T of butter in a skillet.
  • Season the chicken with S&P then dredge in the flour.
  • Cook chicken until done, about 4 minutes a side.
  • Keep warm in a 200 degree oven.
  • Add the remaining 4 T butter to skillet. Cook the shallots until soft, then add in the wine and beef stock. Cook on med high heat until it has reduced down, about 8 minutes. Add salt if necessary (I didn't need to so taste before hand).
  • Pour sauce of chicken and top with parsley ( I know, I forgot to add mine before I took my pic.) Enjoy!!

Reviews & Comments 7

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  • lylagrace 6 years ago
    Love the comment about the night crawlers! I'm doing this tomorrow for my comfort half time meal for the Ravens/Steelers game!
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  • jkirk 7 years ago
    The sauce sounds excellent! It would be good over rice, potatoes, or probably just about anything.
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  • lilliancooks 7 years ago
    Sound delicious Mommyluv! And it looks great even without the parsley!
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  • crabhappychick 7 years ago
    Rich and simple to make...wonderful recipe!
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  • lovebreezy 7 years ago
    Great sounding recipe, but I had to enlarge the photo to see that those are onions/shallots and not night crawlers! :-) Made myself laugh.
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  • kristopher 7 years ago
    Perfect. I kinda want to make this right now...Great post.
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  • 22566 7 years ago
    UB40...Red,red wine,goes to my head ~ Smile ~
    Great Red Wine Chicken recipe.
    Hope you had a good Sunday.
    Kind Regards
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