Categories: Poultry
Ingredients
- 4 boneless chicken breasts, skin on (6-8 oz. each)
- Kosher salt and pepper
- 3 T. vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice 9 3 lemons)
- 1/4 cup minced shallots ( 1 large)
- 3 T. heavy cream
- 4 T. (1/2 stick) unsalted butter, diced, at room temperature
Directions
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Preheat the oven to 425 degrees.
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Pat th chicken breast dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iton skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in th skillet and cook for 4-5 minutes without moving, until golden brown.
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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.
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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 T. of liquid remain in the pan. If it reduces too much, add a extra splash of wine or water. Add the cream, 1 tsp. salt, and 1/4 tsp. pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will break. Sprinkle wiht salt and serve the chicken hot with the sauce spooned over it.