"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce Recipe

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This recipe for Spice Rubbed Chicken Breasts with Lemon Shallot Sauce, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, September 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 t. salt
1 t. ground black pepper
3/4 t. ground allspice
8 skinless boneless chicken breasts
8 T. olive oil
1/2 c. dry white wine
1 c. canned low salt chicken broth
3 T. fresh lemon juice
2 t. grated lemon peel
2 T. minced shallots
1 t. chopped fresh thyme or 1/4 t. dried
4 T. chopped fresh parsley

Directions:
Directions:
1. Mix salt, pepper and 1/2 t. allspice in small bowl. Rub spice mixture over both sides of chicken.
2. Heat 1 T. oil in each of two large skillets over medium high heat. Divide chicken between skillets and saute until cooked through, about 4 minutes per side. Transfer chicken to work surface and tent with foil to keep warm.
3. Add 1/4 c. wine to each skillet and bring to boil, scraping up any brown bits. Combine wine into 1 skillet. Stir in broth, 1 T. lemon juice and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes.
4. Whisk in shallots, thyme, 6 T. oil, 2 T. lemon juice and 1/4 t. allspice. Season with salt and pepper.
5. Cut chicken crosswise into 1/2 inch slices. Divide chicken among plates and spoon sauce over. Sprinkle with parsley. Serves 8.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A yummy chicken dish. Serve with Lemon Pistachio Pilaf.

 

 

 

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