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Ingredients
| salt: 1 tsp |
| black pepper: 1 tsp |
| allspice: 3/4 tsp |
| chicken breasts: 8 breasts (halved) |
| olive oil: 8 Tbl |
| white wine: 1/2 cup |
| chicken broth - low sodium: 1 cup |
| lemon juice: 3 Tbl (fresh) |
| lemon peel: 2 tsp |
| shallot onions (chopped): 2 Tbl (minced) |
| fresh thyme: 1 tsp (chopped) |
| parsley (chopped): 4 Tbl (fresh) |
Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
Credit: Epicurious
User rating:
What to drink: Sauvignon Blanc or a dry rosé, such as a French Bandol.
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Preparation
Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.