Weeknight Lemon Chicken Breasts

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1. 1Step 1: Pat the chicken dry on both sides with paper towels; season with salt and pepper to taste.
2. 2Step 2: Heat the canola oil in a large cast iron skillet over medium heat. Working in batches, add the chicken in a single layer and cook until golden brown, about 4-5 minutes.
3. 3Step 3: Reduce heat to medium low. Flip the chicken with tongs, cover, and cook until the internal temperature reaches 165°F, about 8 more minutes. Set aside and keep warm.
4. 4Step 4: Melt 1 tablespoon of the butter in the skillet over medium low heat. Add the garlic, shallot, and rosemary; cook, stirring frequently, until fragrant, about 2 minutes. Season with salt and pepper to taste.
5. 5Step 5: Whisk in the flour until lightly browned, about 1 minute.
6. 6Step 6: Stir in the chicken stock, scraping up any browned bits from the bottom of the skillet. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
7. 7Step 7: Stir in the lemon juice and the remaining 1 tablespoon of butter; season with salt and pepper to taste. Return the chicken to the skillet.
8. 8Step 8: Serve immediately.