I am a fan of citrus with my chicken it compliments it so well and this recipe kicks the lemon up a notch with the creamy sauce. The garlic and onion with lemon cream is awesome, not your typical hum drum chicken. I hope you will enjoy this as much as my family did.
4 boneless skinless chicken breasts
salt and pepper
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon minced garlic
½ teaspoon red pepper flakes (optional)
1 tablespoon olive oil
⅓ cup finely diced red onions
2 tablespoons salted butter
¼ cup heavy cream
2 tablespoons chopped parsley
Using a mallet, pound down the chicken breasts into ½ inch thickness. Sprinkle with salt and pepper on both sides.
In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes and set aside.
Preheat oven to 350 degrees.
Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides 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 heat to medium, add the 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 and let sauce come to a simmer. Continue to cook the sauce for 10 minutes.
When the sauce has thickened, remove from stove, add the butter and whisk until it melts completely add the heavy cream, whisk to combine.
Place the skillet back on the stove, to heat but not boil.
Remove from the stove, add the chicken back into the pan and spoon the sauce over the chicken. Place the skillet in the oven for 7-10 minutes or until the chicken is completely cooked through.
If desired top with chopped parsley and lemon slices.
Serve and enjoy.
Happy cooking 😊