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Tina Miller

3.19.19

Lemon Shallot Chicken

This simple, flavorful dish takes only 30 minutes to prepare and uses ingredients found in most pantries. I like to serve it with bright green veggies, such as sautéed spinach, Swiss chard, or asparagus.

Serves 2

  • 2 boneless, skinless chicken breasts
  • 1/4 cup all-purpose or gluten-free flour
  • ¼ cup extra virgin olive oil
  • 2 tablespoons butter
  • Salt
  • Pepper
  • 1 large shallot, thinly sliced
  • ¼ cup lemon juice, plus zest of 1 lemon
  • ¼ cup dry white wine
  • 2 tablespoons chives or parsley, chopped (for garnish)

1. Cut two 2-foot pieces of plastic wrap or waxed paper and place on the counter. Lay chicken breasts top-side down on one half and fold the other half of the plastic over the chicken. As much as I am not fond of plastic, this is a really good way to pound chicken and cuts down on the mess. Starting in the center of the breast and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in
thickness (about ½ inch). 

2. Heat a cast iron pan on medium-high heat and add butter and olive oil. 

3. Season chicken with salt and pepper. Dredge in flour and shake off excess. 

4. Once the pan is hot and you can see the oil and butter mixture beginning to sizzle, lay the chicken breasts in the pan and lightly shake the pan so that the chicken does not stick to the surface. Cook 3 to 4 minutes until golden. Flip the chicken, shake the pan again, and cook about 2 minutes more.

5. Add shallots to pan with chicken and sauté for 1 minute. Add white wine. Carefully shake the pan and let wine coat the pan. Add lemon zest and juice. Let cook another few minutes. Remove from heat and garnish with chives or parsley.

This recipe was originally published along with the article The Short List.

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