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Entree
8 servings
40 minutes
45 minutes
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 lemon zest
3 tablespoons Meyer lemons (or substitute regular lemons), juice freshly squeezed
2 tablespoons French Echalion 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.
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