Here’s another wonderful kid approved chicken recipe from you guessed it, the Barefoot Contessa. I tend to make a lot of her recipes, but hey, they are easy and they always turn out amazing. This particular recipe was from her cookbook, How Easy is That.
I usually make a chicken dish once a week for my family as it’s economical, easy to prepare and my kids just love it. This dish was a bit messy and a bit grease splattering but the smiles and thumbs up from my kids and hubby made it all worth it.
I just found out an interesting fact about chicken skin here at my friend Em’s blogthat you might want to check out. It’s made me re-think having an occasional bite of crispy skin. My kids were psyched that they got to eat their skin last night, as that is really the best part, right?
This dish is paired with a shallot and lemon sauce that is YUMMY! I even rolled my popover in it after my chicken disappeared. The sauce really makes this chicken. You will be surprised how much your family will like the sauce. The only downside with this dish is that I did not make enough chicken as everyone was begging for more! I think next time I will get 4 chicken breasts rather than 2 and re-heat the leftovers as Zoe really wanted them for her lunch today.
Chicken with Shallots:
- 4 boneless chicken breasts, skin on (6 to 8 ounces each) – I used 2 breasts, as the chicken breasts that are available around here are HUGE. I think it’s from all the free-range happy chickens. I will most likely get 3 to 4 next time as everyone wanted seconds.
- 3 tablespoons vegetable or canola oil – I used 1 1/2 tablespoons canola here as I only had 2 breasts.
- 1/2 cup dry white wine
- 1/3 cup freshly squeezed lemon juice (2-3 lemons)- if you are not a fan of lemon then you might want to reduce the lemon to 1/4 cup.
- 1/4 cup minced shallots (1 large shallot)
- 3 tablespoons heavy cream
- 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature
Preheat the oven to 425 degrees.
Please remember that this is an estimate on cooking time since chicken breasts vary in size. Keep an eye on the chicken and cook accordingly.
Honestly, just keep an eye on the sauce and you should not need to add any additional wine or water.
Remove the sauce from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don’t reheat or the sauce will break!Pour your sauce into a small bowl and set aside until the chicken is finished. The sauce may not look pretty, but it tastes amazing!Serve up the chicken breasts and have each person spoon the desired amount of sauce over their breast. We served these up with popovers and roasted cauliflower.
The meal is pretty bland in color, but amazing in flavor. Its pure comfort food.
Everyone in my family was part of the clean plate club. I even found members of my family lapping up the remaining sauce with their popovers.
Zoe rated this dish a 10+++.
Eli rated this a 10+++ as well.
John and I loved it as well.