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SERVES : 4
PREP TIME : 5 minutes
COOKING TIME : 18 minutes tó 21 minutes
INGREDIENTS
⦁ 1 small lemón, thinly sliced⦁ 4 bóneless, skinless chicken breasts (abóut 2 póunds tótal), póunded tó 1/2-inch thickness
⦁ 1/2 teaspóón kósher salt, plus móre fór seasóning
⦁ 1/4 teaspóón freshly gróund black pepper, plus móre fór seasóning
⦁ 2 tablespóóns chópped fresh parsley leaves
⦁ 1 tablespóón ólive óil
⦁ 3 tablespóóns unsalted butter
⦁ Juice óf 1 medium lemón (abóut 3 tablespóóns)
⦁ 1 small shallót, finely chópped
⦁ 4 clóves garlic, minced
⦁ 2 tablespóóns all-purpóse flóur
⦁ 1 cup half-and-half ór whóle milk
⦁ 1/2 cup lów-sódium chicken bróth
Article adapted from https://rasamalaysia.com/
INSTRUCTIONS
1. First, thóróughly dry the chicken with paper tówels. Generóusly seasón all óver with salt and pepper.
2. After that, heat the óil in a 10-inch ór larger skillet óver medium-high until shimmering. Wórking in batches if needed, add the chicken and sear until deeply brówned ón the bóttóm, 6 tó 7 minutes. Flip with tóngs and sear the óther side until brówned, 6 tó 7 minutes. Transfer the chicken tó a plate; set aside.
3. Next, Reduce the heat tó medium and add the butter. When melted, add the shallót, garlic, 1/2 teaspóón salt, and 1/4 teaspóón pepper and cóók, stirring óccasiónally, until just starting tó sóften, abóut 1 minute. Add the flóur, stir tó evenly cóat the shallóts and garlic, and cóók fór 1 minute móre.
4. Next, Stir in the half-and-half ór milk and bróth until nó lumps fróm the flóur remain, making sure tó scrape up any brówned bits fróm the bóttóm óf the pan. Bring tó a bóil. Reduce the heat tó a simmer. Return the chicken tó the pan and simmer until the sauce is thickened enóugh that it cóats the back óf a spóón and the chicken is cóóked thróugh, 3 tó 4 minutes. Stir the lemón juice intó the sauce. Garnish with the parsley and lemón slices and serve immediately.