Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce

By kimvess

Recipes & Menus | Recipes

Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
What to drink: Sauvignon Blanc or a dry rosé, such a French Bandol.

8 servings

Recipe by Georgeanne Brennan

Photograph by Jacqueline Hopkins

June 2002

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3/4 teaspoon ground allspice
• 8 skinless boneless chicken breast halves
• 8 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup canned low-salt chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons minced shallots
• 1 teaspoon chopped fresh thyme
• 4 tablespoons chopped fresh parsley

Preparation

Step 1

Mix salt, pepper and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.

Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.