Creamy Lemon Chicken
Luxuriously Creamy Lemon Chicken…
This recipe is maybe one of the most simple but satisfying dishes I make. You can throw this together so quickly and the pan sauce tastes better than restaurant quality. I like serving with rice and some grilled broccolini or asparagus - or a side arugula salad!
Ingredients:
2-3 chicken breasts
1-2 lemons, sliced
3 cloves garlic
½ cup dry white wine
¾ cup chicken stock
¾ cup heavy cream
2 tbsp olive oil
1 tbsp butter
Salt & pepper
Garnish: parsley or other greens
Preparation:
1. Slice your chicken breasts in half lengthwise and season with salt and pepper. Let rest for 20 minutes so they come to room temperature, leading to a more even cook.
2. In a pan over medium heat add some olive oil and a big knob of butter. That chicken goes in and sears for 2 minutes on each side. Set those to the side.
3. Reduce heat to low and add lemon slices to the pan - caramelize for 1 min on each side and set to the side on top of the chicken.
4. Chop 3 cloves of garlic and add to pan, sautée for 1 min and deglaze with white wine. Raise heat back to medium, add chicken stock, and stir for 2-3 minutes to cook off alcohol and reduce slightly.
5. Add heavy cream, bring to a slight bubble, reduce to low and add back in your chicken and lemons. Let this simmer for a few minutes, or until the internal temperature of the chicken reaches 165. Garnish with parsley.
