Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce

(Courtesy of Bon Appetit magazine)

Ingredients:
1 tsp. salt
1 tsp. ground black pepper
3/4 tsp. ground allspice
8 skinless boneless chicken breast halves
8 Tbsp. olive oil
1/2 c. dry white wine
1 c. canned low-salt chicken broth
3 Tbsp. fresh lemon juice
2 tsp. grated lemon peel
2 Tbsp. minced shallots
1 tsp. chopped fresh thyme
4 Tbsp. chopped fresh parsley

Directions:
Mix together salt, pepper and 1/2 tsp. allspice in a small bowl.  Rub spice mixture over both sides of chicken.  Heat 1 Tbsp. oil in each of 2 large nonstick skillets over medium-high heat.  Divide chicken between skillets and saute until cooked through (about 4 minutes per side).  Transfer chicken to a work surface.  Tent with foil to keep warm. 

Add 1/4 c. wine to each skillet and bring to a boil, scraping up any browned bits.  Combine wine into 1 skillet.  Stir in broth, 1 Tbsp. lemon juice and lemon peel.  Boil until reduced to 1/2 c. (about 5 minutes).  Whick in shallots, thyme, 6 Tbsp. oil, 2 Tbsp. lemon juice and 1/4 tsp. allspice; season sauce with salt and pepper.  Cut chicken crosswise into 1/2 inch thick slices. 

Divide chicken among plates.  Spoon sauce over top.  Sprinkle with parlsey.