The
big taste in this simple, little chicken dish is all in the marinade. Fresh
lemon juice and white wine are natural partners in brightening up the mild flavor of chicken, and the acidic combo acts as a light brine to help keep the
breasts juicy and tender during cooking. A quick, easy topping of browned
shallots adds a sweet, buttery finish.
Serves 4
Ingredients
- 2 garlic
cloves, thinly sliced
- juice of 1
large lemon (about 1/4 cup)
- 1/4 cup dry
white wine
- 1 tbsp
chopped fresh rosemary
- 3 tbsp
olive oil, divided
- freshly
ground black pepper
- 4 boneless,
skinless chicken breast halves, about 6 oz each
- sea salt
- 1 1/2 tbsp
unsalted butter
- 6 large shallots, thinly sliced
Preparation
- Combine the
garlic, lemon juice, wine, and rosemary in a medium bowl. Whisk in 2
tablespoons of oil and season with black pepper.
|
Lemony Marinade for Chicken |
- Place the chicken breasts in a
dish just large enough to hold them in a single layer. Pour the
marinade over the chicken and turn several times to coat. Cover tightly and
place in the refrigerator at least 2 hours (and up to 4), turning halfway
through. Let the dish stand at room temperature 30 minutes before proceeding.
|
Chicken Beginning to Marinate |
|
Marinated Chicken Breasts |
- Preheat the
oven to 325° F.
- Heat a
large, ovenproof skillet over medium-high heat and add the remaining 1
tablespoon of oil. Swirl to coat the pan. Remove the chicken breasts from the marinade,
letting any excess drip off (discard marinade). Season the chicken with salt
and sear until browned on the bottom, 6-7 minutes.
|
Browned Chicken Breasts |
- Turn the
breasts over and place the skillet in the oven, uncovered. Roast until the
breasts are just cooked through,12-15 minutes, depending on size.
- Meanwhile,
heat a skillet over medium-low heat and add the butter. When the butter begins
to bubble, add the shallots and season with salt and pepper. Reduce the heat to
low and cover. Cook until softened and browned, stirring several times, 10
minutes.
|
Shallots Beginning to Cook |
To serve, place 1 chicken breast on each of 4
plates and divide the shallots on top. Serve right away.
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