Wednesday, April 4, 2018

Creamy Lemon Chicken

Creamy Lemon Chicken

The lemon cream sauce is everything.

Ingredients                                                                   YIELDS: 4
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 4 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. low-sodium chicken broth
  • 1 small shallot, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves, plus more for garnish
  • 4 red potatoes, thinly sliced into rounds
  • 1/4 c. lemon juice
  • 1/4 c. heavy cream
  • 1 large lemon, halved and thinly sliced
  1. In a large skillet over medium heat, heat pan. Add oil and butter. Add chicken and season with salt and pepper. Cook until deeply golden, 7 to 8 minutes per side. Transfer to a plate.
  2. Add chicken broth to skillet and deglaze pan, scraping up any brown bits with the bottom of a wooden spoon. Add shallot, garlic, and thyme to skillet and cook until fragrant, 2 minutes. Add potatoes and season with salt and pepper. Cover and cook 8 minutes.
  3. Add lemon juice, heavy cream, and lemon slices and stir to completely combine. Simmer 2 minutes.
  4. Return chicken (and any accumulated juices) to pan and coat in sauce. Simmer 3 to 5 minutes more.
  5. Garnish with thyme and serve with pan sauce.

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