Chicken with Onions

recipe adapted from How Easy Is That?

Ingredients

• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• kosher salt and freshly ground black pepper
• 3 tablespoons of canola oil
• 1/2 cup of dry white wine
• 1/3 cup of freshly squeezed lemon juice (3 lemons)
• 1/4 cup of minced onions (or shallots)
• 6 tablespoons of almond milk
• 2 tablespoons of EVOO

Directions

1. Preheat the oven to 425 degrees.
2. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper.  In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes until it begins to smoke.  Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown.
3. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through.
4. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallot and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan.  If it reduces too much, add an extra splash of white wine or water.  Add the almond milk, 3/4 teaspoon of salt, and 1/4 teaspoon pepper and bring to a full boil.  Remove from the heat, add the olive oil and whisk until incorporated.  Sprinkle with additional salt if desired and serve the chicken hot with the sauce spooned over it.  Serves 4.

* Note:  If using skinless chicken breasts, simply add more oil to the pan when browning.

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