– 4 boneless, skinless chicken breasts
– 1 Cup chicken broth
– 2 Tbsp lemon juice
– 1 Tbsp minced garlic
– 1/2 Tsp red pepper flakes
– 1 Tbsp olive oil
– 1/2 Cup finely diced shallots (or red onion)
– 2 Tbsp salted butter
– 1/4 Cup heavy cream
– 2 Tbsp chopped parsley or basil
1. Pound down the chicken breasts into 1/2 inch thickness. Sprinkle a pinch of 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. Preheat the oven to 375 F.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, it’ll finish in the oven. Remove the chicken to a plate.
5. Reduce the flame to medium, add the shallots and the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase heat back up to medium high and let sauce reduce for about 10-15 minutes or until about 1/2 cup of the sauce remains.
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. Add the heavy cream, whisk to combine.
7. 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.
8. 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.
– If doubling the recipe, let sauce reduce for ~20 minutes and cook in oven for 10 minutes.