The easiest chicken and vegetable side dish recipe onions and with sauce. It will take you less than half an hour. At first toast slices of chicken breast and shallot quarter until crispy crusts, which will allow the meat to maintain juiciness inside. Then transfer to the oven and bake until cooked. From the sunken after chicken fat, prepare a delicious sauce by mixing it with chicken broth and butter. If desired, you can pour in the sauce some wine vinegar for a brighter taste. Serve the dish such as it is for an easy family dinner, or you can cook for him a more satisfying side dish, for example, from potatoes. if you have champagne vinegar, sprinkle a little on each chicken on a plate – This finishing touch will prepare your taste buds. friends: 
Time: 25 minutes Difficulty: easy Servings: 2 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 chicken breasts with bone, cut in half (approximately 300 g each)
- 3 tbsp. l (45 gr.) Butter
- 4 medium shallots, peeled and cut lengthwise into 4 parts (approximately 240 gr.)
- 2 sprigs of fresh rosemary
- 3/4 Art. chicken broth + 0.5 tbsp. of necessity
Recipes with similar ingredients: chicken breast, shallots, rosemary
Recipe preparation:
- Preheat the oven to 220 ° C.
- Salt and pepper chicken breasts on both sides. over high heat, heat a large pan for 2 minutes. Acting quickly, melt 1 tbsp. l (15 gr.) Butter, shaking the pan. Lay the chicken skin down. Add shallots slice down without overlapping slices. Fry until chicken and onions are not browned below, 2 – 3 minutes. Flip shallots and chicken, spread the sprigs of rosemary, then carefully pour chicken bouillon.
- Put the pan in the oven and bake until the chicken is ready, but the shallot will not become soft, 12 – 14 minutes, taking out first smaller pieces of chicken when they are ready. Shift chicken on a plate.
- Make sure that the broth does not evaporate in a pan with onions; if a less than a couple tablespoons left, pour another 0.5 tbsp. broth or water. Put the pan on moderate heat and evaporate liquid to leave about 0.5 st., about 2 minutes. Take off in a pan with a stove and a wooden spoon, stir in the remaining 2 tbsp. l (30 gr.) Butter to thicken the sauce until it is cover the spoon. Remove rosemary, salt and pepper the sauce. Pour a little sauce over the chicken and onions, and put the rest on a plate.
