Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce

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Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
What to drink: Sauvignon Blanc or a dry rosé, such a French Bandol.

8 servings

Recipe by Georgeanne Brennan

Photograph by Jacqueline Hopkins

June 2002

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