Spice Rubbed Chicken Breast

Recommended Wine: Southern White
Southern White
  • 4 skinless boneless chicken breast halves
  • 1 cup Lakeridge Southern White
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon ground allspice
  • 8 tablespoons olive oil
  • 1 cup canned chicken broth
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 2 tablespoons minced shallots
  • 1 teaspoon chopped fresh thyme
  • 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 skillet over medium- high heat. Saute chicken until cooked through, about 4 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add wine to each skillet and bring to boil, scraping up any browned bits. Combine wine and broth, lemon juice, and lemon peel. Boil until reduced to 1/2 cup, about 10 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 and serve with a glass of Lakeridge Southern White.

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