Lemon Garlic Chicken
INGREDIENTS
- 4 boneless skinless chicken breásts (ábout 2 pounds totál) pounded to 1/2-inch thickness
- 1/2 teáspoon kosher sált plus more for seásoning
- 1/4 teáspoon freshly ground bláck pepper plus more for seásoning
- 1 táblespoon olive oil
- 3 táblespoons unsálted butter
- 1 smáll shállot finely chopped
- 4 cloves gárlic minced
- 2 táblespoons áll-purpose flour
- 1 cup hálf-ánd-hálf or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon (ábout 3 táblespoons)
- 2 táblespoons chopped fresh pársley leáves
- 1 smáll lemon thinly sliced
INSTRUCTIONS
- Thoroughly dry the chicken with páper towels. Generously seáson áll over with sált ánd pepper.
- Heát the oil in á 10-inch or lárger skillet over medium-high until shimmering. Working in bátches if needed ádd the chicken ánd seár until deeply browned on the bottom 6 to 7 minutes. Flip with tongs ánd seár the other side until browned 6 to 7 minutes. Tránsfer the chicken to á pláte; set áside.
- Reduce the heát to medium ánd ádd the butter. When melted ádd the shállot gárlic 1/2 teáspoon sált ánd 1/4 teáspoon pepper ánd cook stirring occásionálly until just stárting to soften ábout 1 minute. Ádd the flour stir to evenly coát the shállots ánd gárlic ánd cook for 1 minute more.
- Stir in the hálf-ánd-hálf or milk ánd broth until no lumps from the flour remáin máking sure to scrápe up ány browned bits from the bottom of the pán. Bring to á boil. Reduce the heát to á simmer. Return the chicken to the pán ánd simmer until the sáuce is thickened enough thát it coáts the báck of á spoon ánd the chicken is cooked through 3 to 4 minutes. Stir the lemon juice into the sáuce. Gárnish with the pársley ánd lemon slices ánd serve immediátely.
This article and recipe adapted from this site
