Spice-Rubbed Chicken Breast with Lemon-Shallot Sauce
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: dinner
Cuisine: American, Mediterranean
Keyword: allspice, chicken, gluten free, lemon, poultry, thyme, white wine
Servings: 4servings
Author: GFchow @ gfchow.com
Ingredients
1teaspoonkosher salt
1teaspoonground black pepper
3/4teaspoonground allspicedivided
2largeskinless boneless chicken breast halves, each cut in half vertically, then cut in half horizontally, 8 pieces total
4tablespoonsolive oildivided
1/4cupdry white winedrinking not cooking wine
1/2cupchicken broth
zest and juice of 1 medium sized lemon
1-2tablespoonsminced shallots
kosher salt and pepperto taste
1-2teaspoonschopped fresh thyme
garnish with thyme or chopped parsleyif desired
Instructions
Mix salt, pepper, and 1/2 teaspoon allspice in small bowl or on a plate.
Rub spice mixture over both sides of chicken pieces.
Heat 2 tablespoons oil in large nonstick pan over medium-high heat.
Sauté until cooked through, about 4 minutes per side.
Using tongs, transfer chicken to a platter and cover with foil to keep warm.
Using the same pan, add the wine, broth, remainder of the olive oil, shallots, lemon juice and zest. Bring to boil, scraping up any browned bits. Boil until liquid reduces, about 5 minutes.
Whisk in thyme and 1/4 teaspoon allspice; season sauce with salt and pepper. Cook for 1 additional minute.
Spoon sauce over chicken and garnish with thyme or parsley.
Notes
For enhanced flavor, add a pat of butter or margarine to the sauce once it has reduced.For the white wine, use whatever you have open in the refrigerator. If you don’t have any open, use a wine that you like to drink and have a glass with your meal.When working with raw chicken always use a separate cutting board and be sure to wash it and the counter thoroughly. I have a dedicated cutting board for chicken.