Categories: Entree - Chicken

Ingredients

• 4 boneless chicken breasts, skin on
• Kosher salt and black pepper
• 3 T. vegetable oil
• 1/2 C. white wine or chicken broth
• 1/3 C. fresh lemon juice (3 lemons)
• 1/4 C. minced shallots
• 1/4 C. heavy cream
• 1 t. salt
• 1/4 t. pepper
• 4 T. unsalted butter, diced

Directions

1. Preheat the oven to 425°.

2. Pat the chicken dry and sprinkle with salt and pepper. In a 12” oven-proof skillet, heat the oil over medium-high heat. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes until skin is nicely browned. Turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes, until the chicken is cooked through.

3. Meanwhile, in a medium sauté pan, combine the white wine or broth, lemon juice and shallots and cook over medium-high heat for about 5 minutes, until only 2 T. of liquid remain. Add the cream, salt, and pepper; bring to a full boil. Remove from the heat, add the diced butter, and stir until it is blended in.

4. Serve the chicken with the sauce on the side.

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