ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE
Number Of Ingredients 13
Steps:
- Add 2 TBSP Lemon juice to 1.5 cup chicken stock to small saucepan. Put on back burner to reduce.
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt; pepper; paprika on both sides of the chicken. Sprinkle cornstarch on both sides.
- Turn on oven to 375, ensure there is a rack on the bottom
- Saute/brown chicken (in olive oil) 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 flame to medium, add the shallots.onions to the skillet to brown a bit
- Reduce heat again, add garlic and allepo pepper, saute for short bit.
- Add chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened.
- Increase heat to medium high, let sauce reduce for about 5 minutes, to about ⅓ cup.
- Remove from the flame, add the butter and whisk until it melts completely.
- With the skillet still off the flame, add 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.
- Warm extremely thinly slices of lemon in pan. Do not add oil, let it brown gently.
- Top with chopped parsley or basil. Serve warm with additional lemon slices. Also add extra lemon slices to rice, to add aroma
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love