Lemon Chicken

• 1 (3 1/2 lb.) chicken, cut into serving pieces
• salt and pepper
• 2 Tbsp. butter
• 2 Tbsp. finely chopped shallots
• 2 cloves garlic, peeled
• 1/4 tsp. grated lemon rind
• 8 thin slices lemon, seeded
• 1/2 c. dry white wine
• 1 Tbsp. finely chopped fresh parsley

1. Sprinkle the chicken pieces on all sides with salt and pepper. Heat the butter in a heavy skillet and when hot, add the chicken pieces skin side down.
2. Cook until browned on one side, about 5 minutes.
3. Turn the pieces and add the shallots and garlic.
4. Cook about 10 seconds, then add the lemon rind.
5. Cook about 2 minutes. Scatter the lemon slices over all and pour the wine over the chicken.
6. Cover and reduce heat to low.
7. Let simmer 10 minutes. Remove chicken pieces to a warmed platter and keep hot.
8. Let the sauce cook down over high heat until reduced by half.
9. Pour the sauce over the chicken and sprinkle with parsley.

chicken, salt, butter, shallots, garlic, lemon rind, thin, white wine, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927682 (may not work)