Chicken with Shallots
(Adapted from Ina Garten’s recipe)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes 

Servings: 4

Ingredients:
4 boneless chicken breasts
3 tablespoons vegetable or canola oil
Kosher salt and black ground pepper
1/2 cup dry white wine
1/3 cup lemon juice (about 3 squeezed lemons)
1/4 cup minced shallots
3 tablespoons heavy cream
1/2 unsalted butter, diced, softened at room temperature

Directions:
1. Preheat oven to 425ºF.
2. Pat chicken breasts dry with paper towel and sprinkle them generously on both sides with salt and pepper.
3. In a large pan/skillet, heat oil over medium-high heat for about two minutes, until the oil begins to smoke.
4. Place chicken breasts in pan for 4-5 minutes, without moving! until they’re golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5. Flip the chicken breasts and immediately put entire pan into oven for 12-15 minutes until chicken is cooked through.
6. While the chicken is in the oven, combine white wine, lemon juice, and minced shallots in a medium sauce pan over medium-high heat for about 5 minutes, or until there is only about 2 tablespoons of liquid left.
        *If the sauce reduces too much and you’re left with less than 2 tbsp., add an extra splash of wine or water.
7. Add the cream, 1 teaspoon of salt and 1/4 teaspoon of pepper and bring to a full boil.
8. Remove from heat, add the diced butter, and swirl until butter is fully incorporated.
9. Pour over chicken and serve.
        *The sauce cannot be reheated or it will “break”! Try timing the chicken and sauce together so you can serve the     dish while it’s hot.