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Foodie Friday – Fast and Fabulous

by SirLady on October 26, 2012

It is tempting to want to eat out all the time or order in when your crazy busy and just don’t have the energy to cook a big gourmet meal. So, it is always good to have those fast and fabulous dishes in your repertoire.  Your guests don’t have to know that is was easy – let them just focus on how fabulous it was….

Ina Garten has a great receipe for Chicken with Shallots.  The sauce is so creamy and divine, it tastes and looks like you been slaving over the stove all day making haute cuisine inspired by French Cooking.  SSShhhh don’t give away this recipe:

Chicken with Shallots

Total Time: 40 minutes

Prep = 15 mins

Cook= 25 mins

Easy and serves 4



  • 4 boneless chicken breasts, skin on (6 to 8 ounces each)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable or canola oil
  • 1/2 cup dry white wine
  • 1/3 cup freshly squeezed lemon juice (3 lemons)
  • 1/4 cup minced shallots (1 large)
  • 3 tablespoons heavy cream
  • 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature


Preheat the oven to 425 degrees.

Pat the chicken breasts 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 to 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 to 15 minutes, until the chicken is cooked through.

Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 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.

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