Chicken With Shallots. New Music From New Arcades.

Q: What has bread on both sides and frightens easily?
A: A chicken sandwich.

As always, Ina Garten has come up with a no-fail, easy recipe that is just as suitable for a fancy occasion as it is for a weeknight dinner.

The moist, tender chicken sports a crispy exterior and is complemented by a tart, rich, creamy sauce scented with shallots. Simply fabulous.

Chicken With Shallots

Ingredients:

4 boneless chicken breasts, skin on
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1/2 cup dry white wine
1/3 cup freshly squeezed lemon juice
1/4 cup minced shallots
3 tablespoons heavy cream
4 tablespoons unsalted butter, diced, softened

Directions:

1. Preheat oven to 425℉.

2. Pat the chicken breasts dry with paper towels then season on both sides with salt and pepper.

3. In a 12-inch heavy 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.

4. Use tongs to 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.

5. Meanwhile, in a medium sauté pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for 5 minutes or until reduced to about 2 tablespoons of liquid. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil.

6. Remove sauté pan from the heat, add the diced butter, and stir until the butter is incorporated. Don’t reheat or the sauce will separate. Sprinkle with salt to taste.

7. Serve the chicken hot with the sauce spooned over it.

Recipe from Barefoot Contessa How Easy is That? by Ina Garten

Let’s start this new week with “Let’s Get Away”, the new song from London duo New Arcades. I’m feeling the 80s love wrapped into this chipper synth-pop tune.