Chicken in Creamy Shallot Sauce

4-6 boneless skinless chicken breasts

Salt and freshly ground pepper

Flour (or Cornstarch for GF) for dredging

2Tbsp butter

2TBSP shallots, sliced

1 TBSP garlic, minced

1 cup of chicken broth

1 cup whipping cream

Trim chicken breasts of fat, rinse, pat dry, sprinkle with salt and pepper. Dredge the chicken in the corn starch to lightly coat. Shake off any extra.  (Freeze in zip loc bags)

For Cream Sauce

In a skillet heat 2TBSP of butter, when melted sauté shallots and garlic until shallots are translucent. Add chicken broth, increase heat just a little and cook about 5minutes until the chicken broth reduces a little. Add cream, stir and cook a few more minutes until the cream sauce reduces and thickens a tad (sauce will still be pretty runny) season with salt and pepper. To freeze remove from heat and let cool completely before pouring into a quart size freezer bag.

For Assembly

Step 1. Thaw chicken completely, the cream sauce can be thawed, or partially thawed.

Step 2. Heat 2 TBSP butter in a skillet over med-high heat, cook chicken breast about 5min each side, until completely cooked, remove to a plate and cover with foil to keep warm, cook in batches if your skillet isn’t big enough.

Step 3. Once all the chicken is cooked, add the cream sauce to the same skillet, stir well making sure to get all the crusty bits mixed into the cream sauce, when that is heated up let it thicken, about 2-3 minutes.

Step 4. Add the cooked chicken to the skillet with the cream sauce; coat the chicken on each side.  Ready to serve.

FYI: I changed the original recipe a lot, but you can find it here.  http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-florentine-style-recipe/index.html