4 Servings 25 min Cook
8 Breast, bone and skin removed Chicken Breast
1 Tbsp Salt
1 Tbsp, ground Pepper
1 Cup Chicken Broth
2 Tbsp Lemon Juice
1 Tbsp Garlic
1/2 Tsp Crushed Red Pepper Flakes
2 Tbsp Olive Oil
2 Shallot (medium) Shallots
2 Tbsp Butter
3 Tbsp Heavy Whipping Cream
1 Tbsp, chopped Basil
Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness.
Sprinkle a pinch of salt and pepper on both sides of the chicken
In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes
Position a rack in the lower third of the oven and preheat the oven to 375 degrees F
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, we'll finish it in the oven.
Remove the chicken to a plate
Reduce the flame to medium, 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 or until about ⅓ cup of the sauce remains
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely.
With the skillet off the flame, add the heavy cream, whisk to combine.
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 basil and serve warm with additional lemon slices.
