Lemon Chicken with Shishito Peppers

Ingredients:

• 4 chicken fillets (about 0.7 kg total)
• 3 tbsp extra virgin olive oil
• 200 g shishito peppers (about 24 pcs.)
• 2 cloves garlic, crushed
• 2 lemons (1 sliced, 1 squeezed)
• 0.5 cups dry white wine
• 1 and 1/4 cups lightly salted chicken broth
• 2 tbsp (30 g) unsalted butter, cut into small pieces
• 1/4 cup coarsely chopped fresh parsley
• 2.5 tbsp. boiled basmati rice

Preparation:

1. Preheat oven to 95°C (205°F). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper. Working in batches, sear the breasts until cooked through and golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet; keep warm in the oven.
2. Wipe out the skillet and heat the remaining 2 tablespoons olive oil over high heat. Add the shishito peppers and cook, stirring, until browned in spots, 3 minutes. Transfer to a plate with a slotted spoon.
3. Add the lemon slices and garlic to the pan and cook, stirring occasionally but without turning the lemons, until they begin to brown, 2 minutes. Turn the lemons over and cook until soft and golden, about 1 minute. Sprinkle with 0.5 teaspoon of salt and a small amount of ground black pepper.
4. Reduce heat to medium; add lemon juice and wine and cook until reduced by half, 3 minutes. Pour in the broth and simmer until slightly reduced, 5-6 minutes. Remove from heat and whisk in the butter to thicken the sauce. Add parsley and season with salt and pepper to taste. Serve the chicken with shishitos and rice; drizzle with the sauce.