Chicken with Lemon Garlic Cream Sauce in a Skillet
Description
This yummy chicken can be on your table in about 30 minutes and only uses one skillet. It is full of lemon, garlic and creamy flavors. Serve it with mashed potatoes, rice or egg noodles to take advantage of the creamy sauce.
Ingredients
4 boneless, skinless chicken breasts or thighs
salt, to taste
freshly ground black pepper, to taste
1 c. chicken broth
2 T. lemon juice
1 1/2 T. minced garlic
½ t. red pepper flakes, or to taste
1 T. olive oil
⅓ c. finely diced shallots or red onions
2 t. salted butter
¼ c. heavy cream
2 T. chopped parsley or basil
Directions
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Wash chicken and pat dry with paper towels. Pound down the chicken into ½ inch thickness with a meat mallet. Sprinkle a bit of salt and pepper on both sides of the chicken.
In a small bowl, combine broth, lemon juice, garlic, and red pepper flakes.
Position a rack in the lower third of the oven; preheat oven to 375 degrees.
Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken; brown on both sides 2-3 minutes per side. Chicken won't be cooked completely, it will be finished in the oven. Remove the chicken to a plate or a platter.
Reduce heat to medium; add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the skillet so all the brown bits are loosened. Rduce sauce for 8-10 minutes or until about ⅓ cup sauce remains.
When the sauce has thickened, remove it 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 skillet back on heat for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan; drizzle sauce over the chicken.
Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through.
Garnish with chopped parsley or basil; serve warm with additional lemon slices.
4 servings.