Chicken with Lemon-Shallot Sauce

Spice-Rubbed Chicken with Lemon-Shallot Sauce
Bon Appetit (June 2002)

1/2 tsp salt
1/2 tsp ground black pepper
3/8 tsp ground allspice
2 skinless boneless chicken breast halves
2 TBSP olive oil
1/4 cup dry white wine
1/2 cup canned low-salt chicken broth
1 1/2 TBSP fresh lemon juice
1 tsp grated lemon peel
1 TBSP minced shallots
1/2 tsp ground thyme

Mix salt, pepper, and 1/2 of allspice in small bowl. Rub spice mixture over both sides of chicken. Heat 1 TBSP oil in large nonstick skillet over medium-high heat. Saute chicken until cooked through, about 6-8 minutes per side. Transfer chicken to work surface. Tent with foil to keep warm. Add 1/4 cup wine and bring to boil, scraping up any browned bits. Stir in broth, 1/2 TBSP lemon juice, and lemon peel. Boil until reduced to 1/4 cup, about 5 minutes. Whisk in shallots, thyme, remaining oil, 1 TBSP lemon juice, and remaining allspice; season sauce with salt and pepper.

Notes: Not your ordinary lemony chicken. This had a much more complex melding of flavors. And it was easy to make too. Of course, I made a few adjustments since the original recipe is for a much larger quantity than I was making. Also, I wouldn't add the later bit of oil next time -- the sauce broke far too quickly.