Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
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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