This recipe is elegant enough to serve when you have dinner guests coming over, yet also perfect for a weeknight dinner. Despite the looks, it really doesn’t take that much time to prepare it and the ingredients are simple.
The skin on the chicken breasts gives the meat a nice and “roasted” flavor, while the shallots give it just a bit of “kick”. The lemon sauce refreshes. It is delicious with Orzo with Thyme & Lemon Zest, you can serve it with Lemon Pepper Papardelle, or simply serve it with a salad.
- 4 boneless chicken breasts, skin on (6-8 oz. each)
- Kosher salt and freshly ground black pepper
- 3 tbsp. 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 tbsp. heavy cream
- 4 tbsp. (= 1/2 stick) unsalted butter, diced, at room temperature
- Preheat the oven to 425 degrees F.
- 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 breast, skin side down, in the skillet and cook for 4-5 minutes without moving, until golden brown.
- Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes, until the chicken is cooked through and juices run clear.
- Meanwhile, in a medium sauté 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, 3/4-1 teaspoon salt to taste, 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”!
- Serve the chicken hot with the sauce spooned over it.
(Recipe by: The Barefoot Contessa)