- 4 boneless skinless chicken breasts(or thighs)
- Salt and pepper
- 1 cup Kitchen Basics chicken broth
- 2 TBS fresh squeezed lemon juice
- 1 TBS garlic, minced
- 1/2 tsp. red pepper flakes (or more to taste)
- 1 tsp. dried thyme
- 1 TBS olive oil
- 1/3 cup finely diced shallots (or red onions)
- 2 TBS salted butter
- 1/4 cup heavy cream
- 2 TBS parsley, chopped
Pound the chicken breasts/thighs into half-inch thick pieces. Sprinkle both sides of each piece with a pinch of salt and pepper.
In a small bowl, combine the chicken broth, lemon juice, garlic and red pepper flakes. Position oven rack to the lower third of the oven and preheat to 375 degrees.
Heat the olive oil over medium high heat in a large oven-safe skillet. Add the chicken and brown for 2 to 3 minutes on both sides. Remove the chicken to a plate.
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. Raise the heat back up to medium high bringing sauce to a simmer. Continue to cook the sauce for 10 to 15 minutes or until about 1/3 cup of the sauce remains.
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 and 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 to the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5 to 8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with lemon slices.