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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken with Shallots Recipe

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This recipe for Chicken with Shallots is from Alpha Chi Omega 2013 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts with skin (6 to 8 ounces each)
Salt and freshly ground pepper
3 Tbl. Vegetable oil
½ cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
¼ cup minced shallots (1 large)
3 Tbl. Heavy cream (I use half & half because I don’t buy heavy cream for this small amt.)
4 Tbl. (1/2 stick) unsalted butter, diced at room temperature
Directions:
Directions:
Preheat oven to 425 degrees.

Pat chicken breast dry with paper towels and sprinkle them on both sides with salt and pepper. In a 12-inch cast iron skillet (or one that can go into the oven, I use a Cuisinart), heat the oil over medium high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes, without moving, until golden brown.

Using tongs, turn the chicken breasts, place the skillet in the oven and roast for 12 to 15 minutes, until chicken is cooked through.

Meanwhile, in a medium sauté pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of wine or water. Add the cream, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Serve the chicken hot with the sauce spooned over it.

 

 

 

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