Quick Creamy Lemon Chicken (Print Version)
# Ingredients:
01 -
2 chicken breasts
02 -
½ teaspoon salt
03 -
¼ teaspoon black pepper
04 -
¼ cup all-purpose flour (rice flour for gluten-free option)
05 -
2 tablespoons olive oil, divided
06 -
2 tablespoons unsalted butter, divided
07 -
3 garlic cloves, minced
08 -
1 shallot, chopped finely
09 -
½ lemon, juiced
10 -
1 tablespoon lemon zest
11 -
½ cup chicken stock
12 -
⅓ cup heavy cream
13 -
parsley for garnish
# Instructions:
01 -
Slice chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
02 -
Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
03 -
To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
04 -
Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.
# Notes:
01 -
For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and ½ teaspoon of cornstarch and ½ cup of milk.
02 -
Serve with potatoes, rice or pasta for a complete meal.