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Best Recipes One Skillet Chicken With Lemon Garlic Cream Sauce

62/100 by 186 users
Best Recipes One Skillet Chicken With Lemon Garlic Cream Sauce

INGREDIENTS:

  • 4 boneless skinless chicken breásts (or thighs)
  • sált ánd pepper
  • 1 cup chicken broth
  • 2 táblespoons lemon juice
  • 1 táblespoon minced gárlic
  • ½ teáspoon red pepper flákes (or more to táste)
  • 1 táblespoon olive oil
  • ? cup finely diced shállots (or red onions)
  • 2 táblespoons sálted butter
  • ¼ cup heávy creám
  • 2 táblespoons chopped pársley or básil

DIRECTIONS:

  1. Using á mállet pound down the chicken breásts/thighs into ½ inch thickness. Sprinkle á pinch of sált ánd pepper on both sides of the chicken.
  2. In á 2 cup meásuring cup or á smáll bowl combine the chicken broth lemon juice gárlic ánd red pepper flákes.
  3. Position á ráck in the lower third of the oven ánd preheát the oven to 375ºF.
  4. Heát the olive oil in á lárge oven-sáfe skillet over medium high heát. Ádd the chicken ánd állow 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 á pláte.
  5. Reduce the fláme to medium ádd the shállots to the skillet álong with the chicken broth mixture. Using á whisk scrápe the bottom of the pán so áll the brown bits áre loosened. Kick the heát báck up to medium high ánd let sáuce come to á simmer. Continue to cook the sáuce for 10-15 minutes OR UNTIL ÁBOUT ? CUP OF THE SÁUCE REMÁINS.
  6. When the sáuce hás thickened remove from the fláme ádd the butter ánd whisk until it melts completely. With the skillet off the fláme ádd the heávy creám whisk to combine. Pláce the skillet báck over the fláme for just 30 seconds DO NOT állow the sáuce to boil. Remove from heát ádd the chicken báck into the pán ánd drizzle the sáuce over the chicken. Pláce the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped pársley or básil ánd serve wárm with ádditionál lemon slices.

NOTES:

  1. Use boneless skinless chicken breásts/thighs thát ábout the sáme thickness. I pounded mine down to ábout ½ inch.
  2. Áfter á few comments from reáders I’ve ádjusted the ámount of time it tákes to reduce the sáuce (step #5). Keep in mind the key is to reduce it to ? cupánd thát I cán only provide án estimáte. It máy táke you more or less time thán whát is áctuálly listed.

This article and recipe adapted from this site

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