Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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What to drink: Sauvignon Blanc or a dry rosé, such as a French Bandol. Ingredients:
1 teaspoon salt |
1 teaspoon ground black pepper |
3/4 teaspoon ground allspice |
8 skinless boneless chicken breast halves |
8 tablespoons olive oil |
1/2 cup dry white wine |
1 cup canned low-salt chicken broth |
3 tablespoons fresh lemon juice |
2 teaspoons grated lemon peel |
2 tablespoons minced shallots |
1 teaspoon chopped fresh thyme |
4 tablespoons chopped fresh parsley |
Directions:
1. 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.
2. Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
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