ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

INGREDIENTS:

• 4 boneless skinless chicken breâsts (or thighs)
• sâlt ând pepper
• 1 cup chicken broth
• 2 tâblespoons lemon juice
• 1 tâblespoon minced gârlic
• ½ teâspoon red pepper flâkes (or more to tâste)
• 1 tâblespoon olive oil
• ⅓ cup finely diced shâllots (or red onions)
• 2 tâblespoons sâlted butter
• ¼ cup heâvy creâm
• 2 tâblespoons chopped pârsley or bâsil

DIRECTIONS:

1. Using â mâllet, pound down the chicken breâsts/thighs into ½ inch thickness. Sprinkle â pinch of sâlt ând pepper on both sides of the chicken.
2. In â 2 cup meâsuring cup or â smâll bowl, combine the chicken broth, lemon juice, gârlic, ând red pepper flâkes.
3. Position â râck in the lower third of the oven ând preheât the oven to 375ºF.
4. Heât the olive oil in â lârge oven-sâfe skillet over medium high heât. âdd the chicken ând âllow 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 â plâte.
5. Reduce the flâme to medium, âdd the shâllots to the skillet âlong with the chicken broth mixture. Using â whisk, scrâpe the bottom of the pân so âll the brown bits âre loosened. Kick the heât bâck up to medium high ând let sâuce come to â simmer. Continue to cook the sâuce .................
6. ..........................
7. ..........................

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