Sunday, February 19, 2012

Chicken with Shallot Sauce

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons oil
  • 1/2 cup pinot grigio
  • 1/3 cup lemon juice -3ish lemons
  • 1/4 cup minced shallot
  • 3 tablespoons heavy cream 
  • 4 tablespoons butter, diced for easy melting


Preheat the oven to 375 degrees.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. Place in the oven, and bake for 25-30 minutes, until the chicken is cooked through.

Meanwhile, use medium saute pan to combine the wine, lemon juice, and shallots. If you use a sauce pan it will take forever to reduce your sauce. Cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. Add the cream along with 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. Give it a taste and add more salt if needed. Especially if you used unsalted butter. 

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