8 skinless boneless chicken thighs
Salt to taste
2oz butter
1 tbsp olive oil
1 large shallot, minced
1/3 cup dry white wine
1/2 cup chicken broth
Grated zest of 1/2 a lemon and juice of 1 lemon
6 thin slices of lemon (for garnish if entertaining)
1/3 cup chopped fresh basil
Season the chicken on both sides with salt. Melt 1oz of the butter with the olive oil in a deep-sided saute pan. Brown the chicken on both sides (approx. 4 mins per side) - don't overcrowd the pan as the chicken will steam rather than brown. Remove and transfer to a plate. Add the shallots to the saute pan and stir for 30 seconds. Pour in the wine and cook for 1 minute to boil off the alcohol. Add the broth, lemon zest, lemon juice, lemon slices (if using) and chicken pieces. Bring to the boil, then cover and cook for 25 mins over a low heat, basting the chicken or turning it over occasionally.
Transfer the chicken to a plate along with the lemon slices. Increase the heat under the pan and boil for up to 5 mins, reducing the juices by about 1/3. Add the remaining 1oz of butter to the liquid and stir till melted. Remove from heat and stir in the basil. Adjust seasoning. Pour over the chicken and serve, garnished (or not!) with the lemon slices.
Great with cauliflower rice (LOW CARB) or rice and steamed/roasted broccoli.
Serves 4