Spice-Rubbed Chicken Breasts With Lemon-Shallot Sauce

By á-170456

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

Details

Servings 8

Preparation

Step 1

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.