Creamy Lemon Garlic Chicken

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 40 Minutes

Servings: 4 servings

Ingredients

2 boneless skinless chicken breasts

salt and pepper, to taste

1 cup chicken broth

2 tablespoons lemon juice

1 tablespoon garlic, minced

1/2 teaspoon red pepper flakes (or more to taste)

1 tablespoon olive oil

1/3 cup finely diced shallots

2 tablespoons salted butter

1/4 cup heavy cream

2 tablespoons chopped parsley, for garnish, optional

Directions

Cut the chicken breasts in half horizontally to make 4 cutlets. Pound the chicken cutlets into 1/2-inch thickness. Lightly season with salt and pepper on both sides.

In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

Position a rack in the lower third of the oven and preheat the oven to 375ºF.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and allow it to brown on both sides for 2-3 minutes per side. (Don’t worry if the chicken isn't cooked thoroughly; you’ll finish cooking it in the oven). Remove the chicken to a plate.

Reduce the heat to medium, and add the shallots to the skillet along with the chicken broth mixture. Using a wooden spoon, scrape the bottom of the pan to release all the browned bits. Increase the heat to medium-high and let the sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until it’s reduced to about 1/3 of a cup.

When the sauce has thickened, remove from the heat, add the butter and whisk until it melts completely. With the skillet off the heat, add the heavy cream, whisk to combine. Place the skillet back over the het for just 30 seconds, DO NOT allow the sauce to boil.
Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley, if desired.

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