Chicken with Shallots

I decided to give this recipe a try - I have been making a lot of chicken lately, thank goodness there are soo many options to go with .

Chicken with Shallots

source: Barefoot Contessa "How Easy Is That" cookbook by Ina Garten

4 Boneless- Skinless Chicken Breasts (I bought bulk skinless breasts, so I am using those)

Kosher Salt and Fresh Ground Pepper

3 Tablespoons Vegetable or Canola Oil (I am using vegetable)

1/2 cup dry White Wine

1/3 cup freshly squeezed lemon juice (3 lemons)

1/4 cup minced shallots

3 Tablespoons Heavy Cream

4 Tablespoons (1/2 stick) Unsalted Butter diced at room temperature
(I used 1 stick of butter and chopped the shallots for more texture and sauce because my chicken breasts are skinless and may dry out)

Preheat oven to 425 degrees

Season chicken generously with salt and pepper
Heat oil for two minutes on medium high heat

Place chicken in skillet plump sides down and cook on each side for 5 -6 minutes without moving chicken (or until skin is golden brown)

Turn breasts plump side up and roast for 12-15 minutes until chicken is cooked through

 Meanwhile in a medium saute pan, combine:

Shallots

Lemon Juice

White Wine

 Cook over a medium high heat until liquid has reduced to two tablespoons

Add cream

Add salt and pepper and bring to a full boil turn off burner and,

add in diced butter and swirl in pan until incorporated

sprinkle over chicken and serve 

How Easy Is That? 

This is truly an adult palette pleaser, the chicken is moist, the flavors are incorporated yet you can taste each component added to the dish independently. Please let me know if you try this recipe. I served the chicken with lightly seasoned smashed potatoes and mixed vegetables.