Chicken with Shallots
(from Kentucky Gal’s recipe box)
Must Try very easy
Source: Barefoot Contessa (from RecipeThing user Metro Cooks)
Prep time: 15 minutes
Cook time: 25 minutes
Serves 4 people
Categories: Chicken
Ingredients
- 4 boneless chicken breasts, skin on (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Directions
- Preheat the oven to 425 degrees.
-
Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.
-
In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
-
Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
-
Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water.
-
Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated.
-
Don’t reheat or the sauce will “break”! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.