Chicken with Shallots

INGREDIENTS

• 4 boneless chicken breasts, skin on or off

• Kosher salt*, freshly ground black pepper*

• 3 tbsp. vegetable* or canola oil*

• ½ cup dry white wine*

• 1/3 cup freshly squeezed lemon juice* (3 lemons)

• ¼ cup minced shallots* (1 large)

• 3 tbsp. heavy cream

• 4 tbsp. (1/2 stick) unsalted butter*, diced, at room temperature

• Mixed greens* (whatever you have on hand will do)

• Sunflower seeds*

• Dried cranberries* or cherries*

• Lemon vinaigrette*

  • 3 tbsp. olive oil*

  • Juice of ½-1 lemon*, depending on how tart you like your dressing

  • Heaping ½ tsp. Dijon mustard*

  • Pinch of salt*

  • Fresh ground black pepper*

    
    *indicates Kitchen Staple item

DIRECTIONS

Preheat the oven to 425 degrees. Pat the chicken breasts dry with paper towels and sprinkle generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke.

Place the chicken breasts, skin side down (if using skin on chicken breasts), in the skillet and cook for 4 to 5 minutes without moving, until golden brown. Using tongs, turn the chicken breasts skin side up (if using skin on chicken breasts), place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.

Meanwhile, in a medium saute pan combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 tsp. salt and ¼ tsp. pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will “break”! Sprinkle with salt and serve the chicken hot with sauce spooned over it.

Pair the chicken with a fresh green salad. Add sunflower seeds, cranberries/cherries to any greens you have on hand. Add all the ingredients for the lemon vinaigrette to a mason jar. Pop the lid on and shake vigorously for 30 seconds. Toss the salad with desired amount of dressing. Enjoy!

Wine Pairing

Sauvignon Blanc, Pinot Grigio, Viognier

Kid Version

I serve my kids a piece of chicken, prior to adding the sauce. Serve with a little pile of sunflower seeds, dried cranberries/cherries and sliced carrots and cucumbers. Feel free to spoon the sauce over the chicken if you think your kids will enjoy it.