Barefoot Contessa Chicken & Shallots

1. 1

   Preheat oven to 425 degrees.

2. 2

   Pat chicken dry with a paper towel and sprinkle generously with salt and pepper.

3. 3

   Heat oil in a 12 inch cast iron skillet over medium high heat for 2 minutes, until it just starts to smoke.

4. 4

   Place chicken breasts, skin side down, in skillet and cook 4 to 5 minutes without moving, until golden brown.

5. 5

   Using tongs, turn chicken and place skillet in oven. Roast for 12 to 15 minutes, until chicken is cooked through.

6. 6

   Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots. Cook over medium high heat for 5 minutes, until only about 2 tablespoons of liquid remain. If it reduces too much, add an extra splash of wine or water. Add cream, 1 t salt, and 1/4 t pepper and bring to a full boil.

7. 7

   Remove from heat, add the diced butter, and swirl pan until butter is incorporated. Don't reheat or the sauce will break. Sprinkle with more salt if needed and serve chicken with sauce spooned over.

* Per serving · 4 servings · Values may vary.

No additional tips available.