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This is my friend, Annie.

I’m the one holding the wine glass, of course.

Now, Annie is about as dear a friend as a friend can be.

But truth be told, she has one MAJOR character flaw.

It is almost enough to keep me from being friends with her. Luckily, I am full of grace.

So, I can overlook this serious issue.

I decided today was the day to confront Annie with this issue.

And what better place than to out her than here on my public blog.

You see, Annie doesn’t like Ina Garten.

I know.

I know.

I heard your gasps from where I’m sitting.

It seems impossible, but somehow it is true.

One of my goals in life is to change her mind.

I hope to be a successful missionary for Ina.

To win over Annie and the rest of the world to the light.

Today, I attempt to do just that by sharing the best chicken dish ever.

I’m not kidding when I tell you that I could eat this just about every day, and I don’t think I would tire of it.

It is SO. GOOD.

Surprisingly, I was introduced to Ina more than a decade ago by this guy:

That is my husband.

He is pretty cute, huh?

Hands off.

He’s taken.

Well, he bought me my first Ina cookbook for Christmas one year. And my life was forever changed.

And clearly, I liked it.

I recently treated myself to her newest publication:

And in that book, you’ll find this recipe for Chicken with Shallots:

And then you will make it.

And you’ll never look at boring old chicken the same ever again.

I swear.

Do yourself a favor and click on that link above.

I made this recipe for two people. Ina suggests chicken breasts with the skin still on. I didn’t have that in my fridge so I used boneless skinless breasts. You can use what ya got.

Start by preheating your oven to 425.

I don’t like a super thick chicken breast.

Call me crazy, but it tastes a little too chicken-y.

Yes, I’m aware how insane that sounds.

So, I use a meat tenderizer to flatten out my chicken. If you don’t have a meat tenderizer, you can use a heavy pan to smash your chicken down a bit.

Remember to coat your chicken in a little flour before pounding the dickens out of it- that way the chicken doesn’t get completely torn up.

Give the chicken a little sprinkle of salt and pepper.

And put some oil in an OVEN SAFE pan, and heat the pan over medium-high heat.

Once the pan and the oil are heated up a bit, place your chicken boobies (haha, see what I did there?) into the pan.

After about 3 minutes, give the breasts a flip.

And pop the whole pan into your preheated oven.

Please note that the pan is pretty screaming hot. You can see some of the oil spitting about above the pan.

Now it is time for the most amazing sauce ever.

I have adapted the recipe a bit for two peeps.

Get a sauce pan out and stick it over a burner on medium heat.

Add in 1/2 cup of dry white wine. I used a Sauvignon Blanc (that we then drank alongside this chicken).

Chop up a large shallot and drop that into your wine.

You want about 1/4 cup of the chopped shallot.

Then squeeze in the juice of one lemon.

Then, spend the next 5 minutes pulling the seeds out of your sauce.

Dang, that was a seedy lemon.

Let that mixture gently boil until it is reduced by about half.

Wine, lemon and onion smell absolutely divine cooking together. Seriously, drool inducing.

If you get sidetracked and your sauce reduces too much, simply add in a bit more wine or some water. Easy peasy.

Now for the healthy portion of this recipe.

Get out your heavy cream.

And stir in about 2 Tablespoons.

Then, make this dish even more healthy by plopping in 2 Tablespoons of butter.

Stir it up, and then turn down the heat under the sauce to low.

That chicken ought to be done about now. It should be in the oven for 12-15 minutes.

If you pounded your chicken, it will be closer to a 12 minute cook time.

If you have a big old fat breast, it will be closer to a 15 minute cook time.

Pop that chicken on your plate, and drizzle your shallot/wine/lemon sauce over the top.

Serve it up alongside some cous cous and sauteed greens.


And if that doesn’t convince you Annie.

Then, you are a clown.

Have a great weekend friends!


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