TWEAKED Chicken with Shallots recipe

I decided to cook chicken, yet again, this week.  I find that chicken breasts are soooooooo versatile!  I looked through a couple cookbooks and settled for this chicken concoction by the lovely Ina Garten.

I took some liberties. The main "liberty" was to NOT use the oven, since it was over 90 degrees outside.  I will notate what I did differently after each item or sentence. Of course, feel free to make it like she instructs. I am absolutely sure it's fabulous, that way, too.

Chicken with Shallots
2010, Barefoot Contessa How Easy is That?


Serves:
4 servings
Ingredients
4 boneless chicken breasts, skin on (6 to 8 ounces each) I used 2 chicken breasts, NO skin, cut into 4 pieces.
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil    I used a mix of olive oil and canola.
1/2 cup dry white wine  I didn't have any dry white, so I used sweet red.
1/3 cup freshly squeezed lemon juice (3 lemons)  I used lemon juice concentrate.
1/4 cup minced shallots (1 large)  I didn't have any shallots so settled for green onions and chopped white onion.
3 tablespoons heavy cream
4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature  I used SALTED butter.
Directions
Preheat the oven to 425 degrees.  No need... It can ALL be done in a skillet on the stove.

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. I flipped the chicken IN the skillet and finished cooking the chicken on the stove.  Once they were done, I transferred the chicken to a plate and proceeded to make the sauce.

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 (I had more liquid left at the end, but, I like my meals saucier!) 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.

I even included a tomato cucumber salad and it was more garden-ey. I picked some of my lettuce, including the "oak leaf" kind that I so love.  It was a hit! 

Till next time...