Sunday, February 24, 2019
This rich and creamy skillet dinner is just the kind of thing I want to eat on cold winter nights. The chicken breasts simmer in a pan of lemon garlic goodness, and taste like they were made at your favorite neighborhood Italian restaurant.
This recipe basically makes itself, leaving you time to pull together an easy side. Since there’s lots of sauce that deserves to be soaked up, we love serving the chicken over rice, orzo, or mashed potatoes, or with a side of crusty bread. A simple leafy greens salad or steamed green beans are also nice additions to round out the meal.
INGREDIENTS
- 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoons)
- 2 tablespoons chopped fresh parsley leaves
- 1 small lemon, thinly sliced
INSTRUCTIONS
Get the instruction @ www.thekitchn.com
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