You'll love this recipe if you love lemon. Very easy recipe but very tasty.

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Name: Chicken with Shallots
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 4 boneless chicken breasts skin on (6-8 oz each); Kosher Salt; Freshly ground pepper; 3 tablespoons Canola Oil; 1/2 cup Dry white wine; 1/3 cup Fresh lemon juice (3 Lemons); 1/4 cup Shallots minced (1 large); 3 tablespoons Heavy cream; 4 tablespoons Unsalted butter, diced at room tempurature

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INGREDIENTS

4 boneless chicken breasts ; skin on (6-8 oz each)
Kosher Salt
Freshly ground pepper
3 tablespoons Canola Oil
1/2 cup Dry white wine
1/3 cup Fresh lemon juice ; (3 Lemons)
1/4 cup Shallots minced ; (1 large)
3 tablespoons Heavy cream
4 tablespoons Unsalted butter, diced ; at room tempurature

Servings

INSTRUCTIONS

Preheat oven to 425 degrees.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place 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 skin side up, place the skillet in the oven and roast for 12-15 minutes, until the chicken is cooked through.

Meanwhile, in a medium saute 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 white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.

Remove from heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will break.

Sprinkle with salt and serve the chicken hot with sauce spooned over it.

NOTES

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Chicken with Shallots

4 boneless chicken breasts skin on (6-8 oz each)
 Kosher Salt
 Freshly ground pepper
3 tablespoons Canola Oil
1/2 cup Dry white wine
1/3 cup Fresh lemon juice (3 Lemons)
1/4 cup Shallots minced (1 large)
3 tablespoons Heavy cream
4 tablespoons Unsalted butter, diced at room tempurature

Preheat oven to 425 degrees.

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.  In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke.  Place 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 skin side up, place the skillet in the oven and roast for 12-15 minutes, until the chicken is cooked through.

Meanwhile, in a medium saute 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 white wine or water.  Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil.

Remove from heat, add the diced butter, and swirl the pan until the butter is incorporated.  Don't reheat or the sauce will break.

Sprinkle with salt and serve the chicken hot with sauce spooned over it.

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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 4 Servings

Calories: 392
Calories from Fat: 140 (36%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 3.8g
Cholesterol 144.5mg		44 %
Sodium 196.1mg		7 %
Potassium 680.4mg		18 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 4.4g
Protein 55g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 392

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