Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

Valene made this for our August 2018 Bon Appetit dinner.  She wanted a change from chicken breasts and made hers with skinless boneless thighs.  We both think we might like the breasts better but the thighs were excellent.

 

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

1 teaspoon salt

• 1 teaspoon ground black pepper
• 3/4 teaspoon ground allspice
• 8 skinless boneless chicken breast halves
• 8 tablespoons olive oil
• 1/2 cup dry white wine
• 1 cup canned low-salt chicken broth
• 3 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 2 tablespoons minced shallots
• 1 teaspoon chopped fresh thyme
• 1/4 tsp. allspice     
• 4 tablespoons chopped fresh parsley

 

• Mix salt, pepper and 1/2 teaspoon allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Divide chicken between skillets and sauté until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine to each skillet and bring to boil, scraping up any browned bits. Combine wine in 1 skillet. Stir in broth, 1 tablespoon lemon juice and lemon peel. Boil until reduced to 1/2 cup, about 5 minutes. Whisk in shallots, thyme, 6 tablespoons oil, 2 tablespoons lemon juice and 1/4 teaspoon allspice; season sauce with salt and pepper. Cut chicken crosswise into 1/2-inch-thick slices.
• Divide chicken among plates. Spoon sauce over. Sprinkle with parsley.