This dish is high on flavor and
low on effort. Once the chicken has marinated, everything comes together in
less than half an hour.
·
2 garlic
cloves, thinly sliced
·
juice of
1 large lemon (about 1/4 cup)
·
1/4 cup
dry white wine
·
1 tbsp
chopped fresh rosemary
·
3 tbsp
olive oil
·
freshly
ground black pepper
· boneless, skinless chicken
·
salt
·
1-1/2
tbsp unsalted butter
·
6 large Onion, thinly sliced
1. Combine the garlic, lemon juice,
wine, and rosemary in a medium bowl. Whisk in 2 tablespoons of oil and season
with black pepper. Place the chicken in a dish just large enough to
hold them in a single layer.
2. Pour the marinade over the
chicken and turn several times to coat. Cover tightly and place in the
refrigerator at least 2 hours (and up to 4), turning halfway through. Let the
dish stand at room temperature 30 minutes before proceeding.
3. Preheat the oven to 350° F.
4. Heat a large, ovenproof skillet
over medium-high heat, and add the remaining 1 tablespoon of oil, swirling to
coat the pan. Remove the chicken breasts from the marinade, letting any excess
drip off (discard marinade). Season the chicken with salt and sear until
browned on the bottom, 6-7 minutes.
5. Turn the breasts over and place
the skillet in the oven, uncovered. Roast until the breasts are just cooked
through, 12-15 minutes, depending on size.
6. Meanwhile, heat a skillet over
medium-low heat and add the butter. When the butter begins to bubble, add the
shallots and season with salt and pepper. Reduce the heat to low and cover.
Cook until softened and browned, stirring several times, 10 minutes.
To serve, plate the chicken
breasts and spoon the onion on top. Serve right away.
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