Chef Andrew Faulkner
Chicken Breasts with Meyer Lemon-Shallot Sauce
Category
Entree
Servings
8 servings
Prep Time
40 minutes
Cook Time
45 minutes
Author:
Chef Andrew Faulkner
Ingredients
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1 teaspoon Salt
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1 teaspoon Ground Black Pepper
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3/4 teaspoon Ground Allspice
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8 Chicken Breast Halves, boneless and skinless
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8 tablespoons Olive Oil
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1/2 cup Dry White Wine
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1 cup Low Sodium Chicken Broth
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2 teaspoons Meyer Lemons, zest
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3 tablespoons Meyer Lemons (or substitute regular lemons), juice freshly squeezed
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2 tablespoons French Echalion Shallots, minced
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1 teaspoon Thyme, chopped
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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. Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.
Filed in:
Chicken Breasts with Meyer Lemon-Shallot Sauce,
Entrée,
French Echalion Shallots,
Meyer Lemons,
Parsley,
Shallots,
Thyme
