Chicken with Herb-Shallot Pan Sauce
Parmesan-Roasted Broccoli and Tomatoes
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 shallot, thinly sliced
- 1 tsp minced garlic
- ¼ cup white wine
- 1 tsp chopped fresh thyme
- 2 Tbsp butter
Instructions
- Lightly season chicken with salt and pepper. Cook in hot oil over medium-high heat 4 to 5 minutes per side or until done; remove from skillet, and keep warm.
- Add shallots and garlic to skillet; cook 1 minute. Stir in wine and thyme; cook 2 to 3 minutes or until slightly reduced. Stir in butter; cook until melted and sauce is thickened. Serve sauce over chicken.
Side Dish Ingredients
- ½ (12-oz) pkg broccoli florets
- 1 cup grape tomatoes
- 2 Tbsp olive oil
- ¼ tsp kosher salt
- ⅛ tsp crushed red pepper
- 2 Tbsp shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together broccoli, tomatoes, oil, salt, and pepper on a rimmed baking sheet.
- Bake 10 minutes or until almost tender. Sprinkle with cheese; toss. Bake 5 minutes longer or until tender.
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