Chicken with Shallots

This is a recipe from How Easy is That from the Barefoot Contessa.  Each week Andrew and I are trying to do one really healthy recipe and one that just looks tasty.  This is our tasty one.  However, we think it there are recipes out there that are way worse for you!  I am putting this up now but will let you know how it goes after I actually make it this afternoon!

Ingredients


- 4 Boneless chicken breasts, skin on, 6-8 ounces each (We couldn't find these so we have bones in ours)
- Kosher Salt and freshly ground pepper
- 3 tablespoons vegetable or canola oil
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice, (3 lemons)
- 1/4 minced shallots (1 large)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature

Directions:


Preheat the oven to 425 degrees.

Pat the chicken dry with paper towels and sprinkle them 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, in the skillet and cook for 4-5 minutes without moving, until golden brown.

Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 minutes,  until the chicken is cooked through.

Meanwhile, in a medium saute pan, combine white wine, lemon juice, and shallots and cook over medium high heat for about five minutes, only until 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 teaspoon salt, and 1/4 teaspoon 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 the sauce spooned over it.