Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerLemon Garlic ChickenBoneless chicken breasts are seared and simmered in a creamy lemon garlic sauce for a quick, weeknight skillet dinner.total26 minprep5 mincook21 minservings4Original recipe on thekitchn.comKeep this recipeAdd a copy of Lemon Garlic Chicken to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 boneless, about 2 pounds total, skinless chicken breasts , pounded to 1/2-inch thickness0.5 tsp kosher salt, plus more for seasoning0.25 tsp freshly ground black pepper, plus more for seasoning1 tbsp olive oil3 tbsp unsalted butter1 small shallot, finely chopped4 clove garlic, minced2 tbsp all-purpose flour1 cup half-and-half or whole milk0.5 cup low-sodium chicken brothJuice of 1 medium lemon, about 3 tablespoons2 tbsp chopped fresh parsley leaves1 small lemon, thinly slicedStepsClear checksTap an ingredient or step to check it off.1Step 1: Pat the chicken dry with paper towels and season generously with salt and pepper.2Step 2: Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the chicken in batches if needed and sear until deeply browned on the bottom, 6 to 7 minutes. Flip and sear the other side until browned, 6 to 7 minutes. Transfer to a plate.3Step 3: Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour and stir to coat the shallots and garlic; cook for 1 minute more.4Step 4: Stir in the half-and-half or milk and broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a simmer. Return the chicken to the pan and simmer until the sauce coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes.5Step 5: Stir the lemon juice into the sauce. Garnish with parsley and lemon slices and serve immediately.6Step 6: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.getsaucepan.com/r/574969bd-b842-4fb3-bc61-01d31bda53a8 · Original: https://www.thekitchn.com/lemon-garlic-chicken-264412
