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5 from 1 vote

Spice-Rubbed Chicken Breast with Lemon-Shallot Sauce

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: dinner
Cuisine: American, Mediterranean
Keyword: allspice, chicken, gluten free, lemon, poultry, thyme, white wine
Servings: 4 servings
Author: GFchow @ gfchow.com

Ingredients

  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon ground allspice divided
  • 2 large skinless boneless chicken breast halves, each cut in half vertically, then cut in half horizontally, 8 pieces total
  • 4 tablespoons olive oil divided
  • 1/4 cup dry white wine drinking not cooking wine
  • 1/2 cup chicken broth
  • zest and juice of 1 medium sized lemon
  • 1-2 tablespoons minced shallots
  • kosher salt and pepper to taste
  • 1-2 teaspoons chopped fresh thyme
  • garnish with thyme or chopped parsley if 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.