ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

If you’re victimisation chicken breasts or boneless skinless chicken thighs, simply confirm that every one of them ar regarding constant thickness. Mine were regarding ½-¾ in. thick. I brunet both sides of the chicken for simply a pair of minutes.

Don’t worry regarding preparation the chicken all the method through as we’re about to end the sauce and also the chicken along within the kitchen appliance for a fast five minutes.

To be honest with you, i used to be a touch intimidated with the concept of adding cream to a lemon sauce. I had the most important worry of it curdling on Maine. I notice the trick is to use simply one or two tablespoons of juice and to cut back it with the chicken stock. Once that’s done, I lowered the flame and melted some butter into the sauce.

Finally, taking the sauce off the warmth utterly, I whisked within the cream and placed it back on the flame for simply one or two of seconds. Don’t let the sauce return to a boil. And it worked, beautifully! and might I say something? this can be the most effective lemon garlic bechamel I’ve ever had! a giant pat on the rear. Checking the bechamel off my cooking bucket list! Hooray!

INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

DIRECTIONS:

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow 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 a plate.
5. Reduce the flame to medium, add the shallots 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. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. 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. 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.

NOTES:

• Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
• After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
• source : http://littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/

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