Chicken Breasts with Meyer Lemon-Shallot Sauce
By Chef Andrew Faulkner


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


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. Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.

Makes 8 servings.