Chicken with Lemon Cream Sauce

Chicken with Lemon Cream Sauce

2 bone-in, skin-on chicken breasts

Kosher salt and freshly ground black pepper
3 tablespoons olive oil
½ cup white wine
1/3 cup freshly squeezed lemon juice
¼ cup finely minced onion
3 tablespoons heavy cream
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 tablespoons butter, diced

Preheat oven to 350F convection.

Pat chicken breasts dry with paper towel, sprinkle with salt and pepper.
Heat oil over medium-high heat in a heavy bottom skillet that is also oven safe (cast iron works best if you have it).
When the oil is hot and begins to smoke, place chicken skin side down in the skillet and cook for 5 minutes without moving until brown.
Using tongs turn chicken breast side up and place skillet into the oven.  Cook until chicken is done, approximately 40 minutes. 
Once your chicken is about half done, start your sauce; in a small saucepan combine the white wine, lemon juice and onion and cook over medium-high heat for about 10 minutes, until the onion has cooked through.  If it reduces too much add a splash more wine.  Add the cream, 1 teaspoon salt and ¼ teaspoon pepper, bring to a full boil (the cream will react with the lemon juice, but as you boil it will come together), once it has come together, remove from heat and add the diced butter.
Serve over chicken and enjoy.

Source: Adapted from my sister Amy’s blog where, she adapted it from Barefoot Contessa.