The great thing about this recipe is that it begins with making a simple roasted chicken breast, but what makes it truly special is that it is bathed in goodness with a decadent shallot cream sauce, which to my surprise was equally as simple to make. As if you needed more convincing to try this recipe yourself, I should also add that this was husband approved : ) He gobbled up every piece of this chicken...had seconds...and took the leftovers to lunch the next day...enough said.
Makes 4 servings
4 boneless skinless chicken breasts
salt and freshly ground pepper
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice (3 lemons)
1/4 cup minced shallots (1 large)
3 tablespoons heavy cream
4 tablespoons unsalted butter diced at room temperature (1/2 stick)
Preheat the oven to 425 degrees.
Pat the chicken breasts dry with paper towels and sprinkle both sides with salt and pepper. In a large Dutch oven, heat oil over medium-high heat for 2 minutes.
Place the chicken breasts in the Dutch oven and cook for a few minutes on each side without moving, until golden brown.
Place the Dutch oven in the oven, and roast for 12 to 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, season with salt and 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.
Serve this chicken with my Roasted Potatoes with Herbs and Garlic (see next post) along with a side salad or french-cut green beans.
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