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4 Boneless chicken breast

1/4 t salt

1/8 t garlic-pepper seasoning

1 T olive oil

8 shallots halved or quartered

1 large onion cut into wedges

1 1/4 C sliced yellow squash

1 1/4 C sliced green squash

1 1/4 C broccoli florets

1/4 C dry white wine (optional)

1/4 C snipped fresh tarragon or parsley

Pan roasted chicken with shallots


  1. Sprinkle chicken with salt and garlic-pepper seasoning. In a large skillet heat oil over medium heat. Add chicken; cook 2 minutes per side. Add shallots to skillet.
  2. Cook 8-10 minutes more or until chicken is 165 internally, stirring frequently and turning chicken to ensure even browning. If necessary add more oil to prevent from sticking. Transfer chicken and shallots to a platter; cover with foil to keep warm.
  3. Add squash/broccoli to skillet. Cook and stir 3-5 minutes or until crisp-tender. If desired add wine to skillet and heat through, stirring to scrape up crusty brown bits; spoon over chicken. Sprinkle chicken and veggies with tarragon/parsley.