Tuesday, May 17, 2011
and more chicken
Chicken with Lemon Butter Sauce
4 4-oz chicken breasts (if they are large slice them in half lengthwise, or pound them into cutlets)
salt and pepper to taste
1 Tablespoon minced rosemary
2 Tablespoons minced shallot (about one clove)
1/2 cup chicken stock
juice from 1/2 a lemon
4 Tablespoons butter
Preheat the oven to 450. Sprinkle the chicken with salt and pepper. Heat a few teaspoons of vegetable oil over high heat. When the oil is shimmering add the chicken pieces and cook for about 3 minutes on each side, or the edges are brown.
Move the cooked chicken pieces to a glass baking dish, laying each piece flat (don't overlap them). Place in the oven for 5-10 minutes, depending on the thickness of the chicken cutlets (the temperature should be 165 F.)
Meanwhile, add the rosemary and shallots to the pan and saute for 2-3 minutes. Add the chicken stock and continue cooking until the stock is reduced to a few tablespoons. Add the lemon juice and remove from the heat. Add the butter a tablespoon at a time, whisking until it is incorporated. The sauce will begin to look lighter and thicker. Spoon sauce over cooked chicken.
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My Favorite Reads
- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
- Martha Stewart's Hors D'Oeuvres Handbook
- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home