French Lemon Chicken with Shallots
Servings: 2 servings
Ingredients
- 1 lb boneless skinless chicken breasts
- 1/2 cup olive oil
- 1/4 cup white wine (something you would drink!)
- 1 lemon, juiced
- 4 cloves garlic, minced
- 1 shallot
- 1 Tbsp Favorite spice blend, see note below
Instructions
- In a large bowl combine olive oil, wine, lemon juice, garlic, half of the shallot minced (reserve the other half), and spice blend. Whisk until combined.
- Add chicken breasts, tossing to completely coat. Allow to marinate for 30 minutes. Any longer may alter the texture of the chicken since this marinade is pretty acidic.
- Add a large saute pan over medium heat. Add chicken breasts and cook, flipping once, until completely cooked through about 10 minutes total. Once the chicken is done, remove from pan to cool slightly on a plate.
- Slice the remaining half of the shallot and add to the pan. Saute until softened (feel free to add one more small splash of wine, allowing it to reduce completely before removing shallots from the flame). Serve with warm chicken and pasta if you choose.
Notes
One of my favorite spice blends is Sel de Cuisine from Golden Fig in St. Paul, Minnesota. It has rosemary, sea salt, tarragon, garlic, white pepper, and a myriad of other lovely spices.
Alternatively, you may use the following spices in place of the 1 tablespoon of seasoning the recipe calls for:
- 1 teaspoon crushed rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon fresh cracked pepper
- Pinch of red pepper flakes