So not to get all sappy and talk about my husband being perfect and doing the neener neener thing cause seriously I had to buy my own flowers yesterday. But I do have to say that he did get quite a few brownie points when I came home from work and there was a note on the counter that said "chicken that I made is in the fridge." But we aren't just talking about any chicken we are talking about chicken heaven on earth. His cousin sent this recipe last week and its chicken with shallots in a cream/wine/lemon sauce...OMG its an orgasm on a plate...can I say that in a blog? Hell its 2011 I can say that, right? So back to my husband...distracted again...ya see we are on opposite schedules so I work a normal persons schedule and he goes to work at 3pm...so we communicate during the week exclusively via text message and notes...romantic ay. Hell if he continues to cook like this who cares if I talk to him just keep cooking man!

When I first met him we were total polar food opposites. He was the grab a big mac on the way to work guy and I was the same way I am now. I want quality food, low in calories unless its to die for and then I will use the calories for amazing food. He was the lets go to Chili's for a Friday night date and I was like hell no I want something more classy....he thought cheese whiz was cheese...do I need to say more? However, over the last few years I think he has become even more of a food snob than I am. And he has become a damn good cook...I can put any recipe in front of him and he follows directions well and is willing to cook anything. He will read restaurant reviews on-line and he raves about amazing restaurants we go to. When I first met him he thought wine came in colors-white, red and pink...ok maybe not that bad his ex-wife was from Napa for god sakes...but he has truly become a wine connoisseur ensuring that he drinks certain labels, varietals and vintages now...love him.

We have the best Friday night tradition of sitting down with a glass of really good wine...Friday is not the night to experiment with unknown wines...and we just talk about our week. Due to our schedules we do not see each other from Monday morning until Friday so those nights are our times to catch up and talk about the randomness of our week...be it work, weekend plans, gossip or just politics...like what really is going on in Libya...come to find out last Friday neither one of us were really sure but we pieced together something similar to the truth. Hmmm...oh thats right I love food and wine...not politics.

So here is the Chicken with Shallots recipe...easy enough for a man...tasty enough for a woman
***Sorry no pictures I ate it and thought about photos later ***

4 boneless chicken breasts (6-8 oz each) the recipe calls for skin on but we used skinless because we couldn't find skin on chicken breasts
kosher salt and freshly ground pepper-for those of you who haven't used kosher salt it totally makes a difference (E, want to vouch for that?)
3 T vegetable or canola oil
1/2 cup dry white wine-yes you can drink the rest while you cook
1/3 cup freshly squeezed lemon juice (3 lemons)-if you don't have one of those lemon squeezer things buy one
1/4 cup minced shallots (1 large)
3 T heavy cream
4 T unsalted butter, diced at room temperature

Preheat the oven to 425 degrees

Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12" cast iron skillet (another kitchen must have) heat the oil over medium heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4-5 minutes without moving, until golden brown.

Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12-15 min, until the chicken is cooked through

Meanwhile, in a med saute pan, combine the white wine, lemon juice, and shallots and cook over med high heat for about 5 min, until only 2 T of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water (so drink your wine slowly in case you need a little more in your sauce). Add the cream, 1 tsp salt, and 1/4 tsp pepper and bring to a full boil. Remove from the heat, add the diced butter and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"
Sprinkle with salt and serve the chick hot with the sauce spooned over it.