Lemon-Pepper Chicken

Another Mark Bittman recipe, although he makes it with pork chops (and without the lemon pepper - another delicious recipe).

Two chicken breasts
One tablespoon Lemon Pepper seasoning (whatever kind you can find at the store)
Salt and pepper to taste
4 tbsp olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 teaspoons minced shallot
1/2 cup chicken broth
1 tbsp butter
1 tbsp lemon juice

Marinate the chicken breasts in the lemon pepper seasoning and 2 tbsps of the olive oil. An hour is plenty of time to marinate.

Place a large skillet over medium-high heat for two or three minutes. Add the other two tbsps of oil; as soon as the first wisps of smoke rise from the oil, add the chicken and turn the heat to high. Brown the chicken on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than four minutes, and preferably less.

Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about three minutes. Add 1/2 cup of the broth, turn the heat to low, and cover. Cook for 10 or 15 minutes, turning the chicken once or twice, until they are done.

Remove the chicken to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup of broth; cook, stirring and scraping the bottom of the the pan, until the liquid is reduced slightly. Then stir in the butter over medium heat; add the lemon juice, pour over the chicken, and serve.

We like to make this with mashed potatoes and/or good bread 'cause the sauce is so good that it's selfish to let only the chicken swim in the scrumptiousness.