- Rating:
- Servings:
- 8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 3/4 teaspoon Ground Allspice
- 8 Chicken Breast Halves boneless and skinless
- 8 tablespoons Olive Oil
- 1/2 cup Dry White Wine
- 1 cup Low Sodium Chicken Broth
- 2 teaspoons Meyer Lemons zest
- 3 tablespoons Meyer Lemons (or substitute regular lemons) juice freshly squeezed
- 2 tablespoons Shallots minced
- 1 teaspoon Thyme chopped
- 4 tablespoons Organic Parsley chopped
Directions
Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 2 tablespoons oil in a large non-stick skillet set over medium high heat. When oil is hot, add half of chicken and sauté until cooked through, about 4 minutes per side. Transfer to a platter and cover with foil to keep warm. Repeat with remaining oil, if needed, and 4 breasts.
Add wine to skillet and bring to boil, scraping up any browned bits. Stir in broth, 1 tablespoon lemon juice, and all of the zest. Bring to a boil and reduce to 1/2 cup; about 5 minutes. Whisk in shallots, thyme, remaining 6 tablespoons olive oil, remaining 2 Tablespoons lemon juice, and remaining 1/4 teaspoon allspice. Adjust seasonings with salt and pepper.
Cut chicken crosswise into 1/2-inch-thick slices.
Cut chicken crosswise into 1/2-inch-thick slices.Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
Reviews
-
- Chicken Breasts with Meyer Lemon-Shallot Sauce
- melonhead
- Dec 26, 2011
- We had chicken, shallots and meyer lemons in our fridge, and googled a recipe option, this is what arrived and we jumped in. Not complicated, probably took us about 40 minutes start to finish, the allspice was a surprisingly rub, tasty but not overpoweringly dominant like salt/pepper for the chicken. The white wine/lemon/shallot sauce was a perfect compliment, light but tangy not overly "citrusy". We would definitely make this again!
Login to review this recipe
