Chicken with chestnuts is a comforting dinner, perfect for the Fall. Chicken breast is pan fried, and then simmered in a sweet and savory wine sauce with roasted chestnuts, shallots, and garlic. This is a restaurant-quality chicken dish that is easy to make in the comfort of your own home.
Keyword chestnuts, chicken dishes, madeira wine
Prep Time 5minutes
Cook Time 25minutes
1lbchicken breastsplit into 4 pieces, thinly sliced
2tbspall purpose flour
fresh cracked pepper
1tbsplight butterI use Land 'O Lakes Brand with Canola oil
olive oil spray
3.5ozchestnutsbag, roasted and peeled
1/2cupreduced sodium chicken broth
Prep your vegetables; slice the shallot and mince the garlic.
Cut your chicken breast into 4 thin slices, if you are starting with full chicken breasts.
In a shallow dish, add the flour and season with 1/2 teaspoon of salt and pepper. Stir to combine.
Dredge the pieces of chicken in the flour.
Melt 1/2 of the butter in a large frying pan over medium high heat, and add olive oil spray.
Sear two pieces of chicken in the pan for a couple of minutes on either side until they are golden in color (it won't be cooked through).
Set the chicken aside and repeat this step, adding the rest of the butter and olive oil spray, and sear the other two pieces. Remove from the pan.
In the same pan, once all of the chicken is cooked and has been removed, add more olive oil spray and sauté the shallots and chestnuts with 1/4 teaspoon of salt for 5 minutes until the shallots are broken down and tender.
Add the sliced garlic and cook for 1 minute or until fragrant. Add the wine and broth, and bring the mixture to a boil.
Add the chicken pieces back to the pan with the juices from the plate they were sitting on.
Nestle the chicken in the sauce to ensure its coated, cover and cook on medium low for 10 minutes or until the chicken is cooked and the sauce has reduced and thickened.