I used chicken thighs with this recipe instead of chicken breast. The chicken was so moist and tasty. I used a good Chardonnay (2008 Charles Krug) with the lemongrass and shallots to marinate the chicken, and drank the rest with our dinner. After browning both sides of the chicken, I transferred the saute pan in the oven and baked the chicken for about 25 minutes. Delicious and easy!