- 2 or 3 chopped shallots
- 2 tablespoon butter or olive oil
- 4 tablespoon boneless, skinless chicken breasts
- 2 tablespoon soy sauce
- 2 tablespoon lemons
- 3/4 cup water
- 1 tablespoon sugar
- 1/4 teaspoon cayenne
Put 2 or 3 chopped shallots in a large skillet with 2 tablespoons butter or olive oil and cook over medium-high heat until the shallots are soft, 3 to 5 minutes.
Add the chicken, 2 tablespoons soy sauce, the juice of a lemon, 1 tablespoon lemon zest, 3/4 cup water, 1 tablespoon sugar, and 1/4 teaspoon cayenne; stir.
When the liquid boils, lower the heat so it bubbles gently; cover and cook for 10 to 15 minutes, or until tender, opaque, and just cooked through.
Transfer the chicken to a plate and keep warm.
Turn the heat to high and boil the mixture until it is reduced to your liking; it should be fairly thick.
Return the chicken to the pan to reheat and coat with sauce.
Garnish with fresh cilantro and lemon wedges.