Winner winner chicken dinner…. Here is winning recipe I found through Pinterest. The original recipe is from Little Spice Jar and my husband announced I could make this recipe every week! I added extra parsley and fresh rosemary to the original.
One Skillet Chicken with Lemon Garlic Sauce
adapted from Little Spice Jar
- 4 boneless, skinless chicken breast halves, cut in half to 1/2 ” thickness
- salt and pepper
- 2 Tbsp canola oil
- 1 cup chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp minced garlic
- 1/2 tsp red pepper flakes
- 1/3 cup minced shallots
- 1/4 cup minced parsley
- 1/4 cup minced fresh rosemary
- 2 Tbsp salted butter
- 1/4 cup heavy cream
- 2 Tbsp chopped parsley or basil, as garnish
- lemon slices, optional
Cut the chicken breast halves in half horizontally to make them thinner cutlet.
Season each chicken cutlet with salt and pepper on both sides.
Preheat the oven to 375 F.
Saute the chicken breast halves in a large stainless steel skillet over medium high heat in canola oil, for 3-4 minutes on each side. Remove the browned chicken to a Pyrex oven safe dish. Sprinkle the chicken with 1/4 cup of minced parsley and minced fresh rosemary. Cover with foil and place in the oven.
Saute the shallots in the same skillet you used to cook the chicken for a few minutes over medium high heat. Add minced garlic and red pepper flakes and cook another minute. Add chicken broth and lemon juice. Stir the bottom of the pan with a wooden spoon or whisk to loosen the browned bits from the pan. Bring the broth to a boil and cook reducing the liquid until about 1/3 of the sauce remains.
Turn off the heat and add butter to the sauce. Stir and allow the butter to melt completely. Add heavy cream and stir. Remove the chicken cutlets from the oven and pour the sauce over the chicken. Add sliced lemons if you desire. Place the glass dish back in the oven to cook for an additional 8 to 10 minutes.
Sprinkle with parsley just before serving.
Serve with pasta and steamed vegetables.