This was a really yummy chicken dinner from Little Spice Jar that I found on Pinterest. I need to make this again, it was good. I plopped it on some angel hair because PASTA.
4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon minced garlic
½ teaspoon red pepper flakes (or more to taste)
1 tablespoon olive oil
⅓ cup finely diced shallots (or red onions)
2 tablespoons salted butter
¼ cup heavy cream
2 tablespoons chopped parsley or basil
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. (I like to wrap them in cling film before pounding). Sprinkle a pinch of salt and pepper on both sides of the chicken.
Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely.
Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
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.
Top with chopped parsley or basil and serve warm with additional lemon slices.