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Categories:
salt ground black pepper ground allspice chicken olive oil white wine chicken broth lemon juice shallots thyme parsley
Viewed: 25 - Published at: 9 years agoIngredients
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon ground allspice
- 8 skinless boneless chicken breast halves
- 8 tablespoons olive oil
- 1/2 cup dry white wine
- 1 cup canned low-salt chicken broth
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lemon peel
- 2 tablespoons minced shallots
- 1 teaspoon chopped fresh thyme
- 4 tablespoons chopped fresh parsley
Method
- Mix salt, pepper, and 1/2 teaspoon allspice in small bowl.
- Rub spice mixture over both sides of chicken.
- Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat.
- Divide chicken between skillets and saute until cooked through, about 4 minutes per side.
- Transfer chicken to work surface.
- Tent with foil to keep warm.
- Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits.
- Combine wine in 1 skillet.
- Stir in broth, 1 tablespoon lemon juice, and lemon peel.
- Boil until reduced to 1/2 cup, about 5 minutes.
- Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon allspice; season sauce with salt and pepper.
- Cut chicken crosswise into 1/2-inch-thick slices.
- Divide chicken among plates.
- Spoon sauce over.
- Sprinkle with parsley.
