Ingredients
4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon minced garlic
½ teaspoon red pepper flakes (or more to taste...this much was too spicy for me and Allan. I'd cut it out entirely if you're serving kids)
1 tablespoon olive oil
⅓ cup finely diced shallots (or red onions...I had yellow onions so that's what I used, and probably did 1/2 small onion)
2 tablespoons salted butter
¼ cup heavy cream
2 tablespoons chopped parsley or basil
Instructions
1. Using a mallet, pound the chicken breasts/thighs to ½ inch thickness (I used chicken tenders since I didn't have breasts). Sprinkle some salt and pepper on both sides of the chicken.
2. In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large ovensafe skillet (I used my cast iron) over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes 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. Reduce the heat to medium, add the shallots/onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
6. 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 heat for just 30 seconds (I skipped this...), 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 or basil and serve warm with additional lemon slices.
http://www.littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/
*This was SO good. I served it with garlic parmesan mashed potatoes and Allan was seriously impressed.
4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon minced garlic
½ teaspoon red pepper flakes (or more to taste...this much was too spicy for me and Allan. I'd cut it out entirely if you're serving kids)
1 tablespoon olive oil
⅓ cup finely diced shallots (or red onions...I had yellow onions so that's what I used, and probably did 1/2 small onion)
2 tablespoons salted butter
¼ cup heavy cream
2 tablespoons chopped parsley or basil
Instructions
1. Using a mallet, pound the chicken breasts/thighs to ½ inch thickness (I used chicken tenders since I didn't have breasts). Sprinkle some salt and pepper on both sides of the chicken.
2. In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large ovensafe skillet (I used my cast iron) over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes 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. Reduce the heat to medium, add the shallots/onions to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
6. 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 heat for just 30 seconds (I skipped this...), 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 or basil and serve warm with additional lemon slices.
http://www.littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/
*This was SO good. I served it with garlic parmesan mashed potatoes and Allan was seriously impressed.
