Merlot Chicken

Delicious pan-cooked garlic chicken in a brown Bordelaise-inspired sauce. Perfect with mashed potatoes and something green!

Ingredients

Chicken

• 1 lb thin-sliced chicken breasts
• 2 tsp crushed garlic
• 1/4 cup extra virgin olive oil
• 1 cup seasoned whole wheat breadcrumbs and/or Panko
• 1/4 cup grated Parmesan cheese
• 1 tsp ground black pepper
• 1 tsp seasoning salt blend (I use Morton Nature's Seasons)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 2 tbsp extra virgin olive oil (for in skillet)

Sauce

• 1 cup Merlot
• 2 shallots, chopped finely
• 1 cup water
• 2 tsp beef base (I used Better Than Bouillon)
• 4 tbsp unsalted butter
• 2 tsp crushed garlic
• salt and pepper to taste

Directions

Prepare the sauce:

• Melt 1 tablespoon butter in a saucepan over medium-high heat. 
• Add shallots and garlic, and sauté until translucent, about 2 minutes. 
• Add wine and broth, and boil until reduced, about 10-15 minutes. 

Meanwhile, prepare the chicken:

• Blend the olive oil and garlic in a large bowl.
• In a separate dish or gallon Ziplock bag, combine the bread crumbs and Parmesan cheese. 
• Dip the chicken breasts in the olive oil and garlic mixture, then dredge or shake in the bread crumb mixture. 
• Pour remaining 2 tablespoons olive oil to a deep skillet on medium-high heat; add chicken and cook about 5-6 min on each side, or until done. Transfer chicken to a plate and cover.

Combine the deliciousness:

• Pour reduced merlot sauce in the large skillet and bring to a boil, scraping up any browned bits. Reduce heat.
• Slowly whisk in remaining 3 tablespoons butter. Add salt and pepper to taste.
• Add chicken back to skillet and turn until coated in the sauce.

Serve over mashed potatoes (with extra sauce!).