Spice-Rubbed Chicken Breasts With Lemon-Shallot Sauce

Spice-Rubbed Chicken Breasts With Lemon-Shallot Sauce
Spice-Rubbed Chicken Breasts With Lemon-Shallot Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    teaspoon salt

  • 1

    teaspoon freshly-ground black pepper

  • 3/4

    teaspoon ground allspice

  • 8

    boneless skinless chicken breast halves

  • 8

    tablespoons olive oil

  • 1/2

    cup dry white wine

  • 1

    cup canned low-salt chicken broth

  • 3

    tablespoons fresh lemon juice

  • 2

    teaspoons grated lemon peel

  • 2

    tablespoons minced shallots

  • 1

    teaspoon chopped fresh thyme

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    tablespoons chopped fresh parsley

Directions

Mix salt, pepper, and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices. Divide chicken among plates. Spoon sauce over. Sprinkle with parsley. This recipe yields 8 servings. What to drink: Sauvignon Blanc or a dry rosé, such as a French Bandol.

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