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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Ina Garten's How Easy Is That Ingredients:
4 boneless chicken breasts (skin left on) |
salt and pepper |
3 tablespoons vegetable oil |
1/2 cup dry white wine |
1/3 cup fresh lemon juice (3 lemons) |
1/4 cup minced shallot (1 large) |
3 tablespoons heavy cream |
4 tablespoons unsalted butter, diced and at room temperature |
Directions:
1. Preheat oven to 425 degrees.
2. Pat chicken dry with a paper towel and sprinkle genorously with salt and pepper. Heat oil in a 12 inch cast iron skillet over medium high heat for 2 minutes, until it just starts to smoke. Place chicken breasts, skin side down, in skillet and cook 4 to 5 minutes without moving, until golden brown.
3. Using tongs, turn chicken and place skillet in oven. Roast for 12 to 15 minutes, until chicken is cooked through.
4. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots. Cook over medium high heat for 5 minutes, until only about 2 tablespoons of liquid remain. If it reduces too much, add an extea splash of wine or water. Add cream, 1 t salt, and 1/4 t pepper and bring to a full boil. Remove from heat, add the dicedbutter, and swirl pan until butter is incorporated. Don't reheat or the sauce will break. Sprinkle with more salt if needed and serve chicken with sauce spooned over.
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