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INGREDIENTS:
⦁ 2 tablespoons chopped parsley or basil⦁ 4 boneless skinless chicken breasts (or thighs)
⦁ 1 tablespoon olive oil
⦁ salt and pepper
⦁ 1 cüp chicken broth
⦁ 2 tablespoons lemon jüice
⦁ 2 tablespoons salted bütter
⦁ 1 tablespoon minced garlic
⦁ ½ teaspoon red pepper flakes (or more to taste)
⦁ ⅓ cüp finely diced shallots (or red onions)
⦁ ¼ cüp heavy cream
Article adapted from https://www.keyingredient.com/recipes/2904515032/one-skillet-chicken-with-lemon-garlic-cream-sauce/
DIRECTIONS:
1. First, üsing a mallet, poünd down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.2. After that, In a 2 cüp measüring cüp or a small bowl, combine the chicken broth, lemon jüice, garlic, and red pepper flakes.
3. Next, Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Next, Heat the olive oil in a large oven-safe skillet over mediüm high heat. Add the chicken and allow to brown on both sides for 2-3 minütes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
5. Next, Redüce the flame to mediüm, add the shallots to the skillet along with the chicken broth mixtüre. üsing a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back üp to mediüm high and let saüce come to a simmer. Continüe to cook the saüce for 10-15 minütes OR üNTIL ABOüT ⅓ CüP OF THE SAüCE REMAINS.
6. When the saüce has thickened, remove from the flame, add the bütter and whisk üntil it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for jüst 30 seconds, DO NOT allow the saüce to boil. Remove from heat, add the chicken back into the pan and drizzle the saüce over the chicken. Place the skillet in the oven for 5-8 minütes or üntil the chicken is completely cooked throügh. Top with chopped parsley or basil and serve warm with additional lemon slices.