Lemony Pan-Roasted Chicken with Fried Shallots

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

1. 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

1. 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

1. Preheat the oven to 325° F.
2. 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

1. 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.
2. 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.