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Pan Roast Chicken with Garlic and Shallots Recipe
|Boneless chicken breasts||4|
|Garlic||12 Clove (60 gm)|
|White wine||6 Fluid Ounce (175 Milliliter)|
|Extra virgin olive oil||2 Tablespoon|
|Double cream||6 Fluid Ounce (175 Milliliter)|
|Dried pasta||1 Pound (500 Gram)|
Calories 980 Calories from Fat 311
% Daily Value*
Total Fat 34 g52.5%
Saturated Fat 1.1 g5.6%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 219.5 mg9.1%
Total Carbohydrates 97 g32.4%
Dietary Fiber 4.3 g17.3%
Sugars 4.6 g
Protein 57 g113.2%
Vitamin A 12.6% Vitamin C 17.9%
Calcium 6.9% Iron 23.4%
*Based on a 2000 Calorie diet
Place chicken skin-side up, with garlic and shallots, in a large oven-proof frying pan.
Pour over wine.
Drizzle chicken skin with oil and sprinkle with salt and pepper.
Roast until chicken is cooked through and skin is crisp and golden, 25-30 minutes.
Remove chicken, garlic and shallots and cover to keep warm.
Bring chicken juices to a simmer over medium high heat.
Add cream and cook, stirring constantly, until hot through, 1 minute.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Add pasta to the hot sauce.
Toss well to coat.
Slice each chicken breast crosswise into 3 pieces.
Top pasta with chicken, garlic and shallots.