Ingredients

The following ingredients have 4 Servings
  • 2 pounds skinless boneless chicken breasts
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Preheat the oven to 350 degrees
  • Slice the chicken breasts in half widthwise so you end up with thin chicken breasts. Pat the chicken dry and season it with salt and pepper.
  • In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  • Heat the olive oil in a large cast iron skillet over medium heat. Add the chicken and allow each side to brown up for 3-4 minutes per side. Remove the chicken to a plate.
  • 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.
  • Let sauce reduce for about 8-10 minutes, remove from the flame. Add the butter and whisk until the butter completely melts. Add the heavy cream and chicken to the pan and stir until combined.
  • Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. and Top with chopped parsley and lemon slices. If you do not have an oven safe skillet, transfer the chicken to a baking dish and then pour the sauce on top and Top with chopped parsley and lemon slices.