One Skillet Chicken With Lemon Garlic Cream Sauce Recipe 425
ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 11
Steps:
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. In a 2 cup measuring cup or 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 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. Reduce the flame to medium, add the shallots 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. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame 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 or basil and serve warm with additional lemon slices.
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- Place chicken breasts in a large ziplock freezer bag (or between two pieces of plastic wrap) and using a mallet or rolling pin pound the chicken until it's about 1/2 inch thick. Sprinkle with salt and pepper.
- Heat a skillet on medium-high heat. Add olive oil and chicken breasts and cook 2-3 minutes and flip and cook another 2-3 minutes. Remove and set aside on a plate.
- Add red onion and saute for 2-3 minutes just until soft then add in the garlic and saute for about 30 seconds more. Whisk in the chicken broth, and cayenne pepper. Reduce the heat to low and simmer 10 minutes or until reduced by half.
- Whisk in the butter, and heavy cream and lemon juice whisk until combined. Add chicken breasts back in and simmer on low another 3-4 minutes.
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