We all love one skillet meals that can be prepared in a hurry for those busy weeknights. Now that school has started in many areas of the country, moms (and dads) are searching for "30 minute meals." This one fits in that category. Take the few minutes to pound out the chicken into thin pieces. That assures quick cooking.
4 boneless/skinless chicken breasts or thighs pounded into 1/2 inch thickness
1 cup chicken broth
2 T. lemon juice
1 T. minced garlic
1/2 t. red pepper flakes (or more if you want a little more heat!)
1 T. olive oil
1/3 cup finely diced shallots (or red onion)
2 T. salted butter
1/4 cup heavy cream
2 T. chopped parsley or basil
Sprinkle both sides of prepared chicken with salt and pepper.
In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Preheat 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. Remove chicken to a plate. The chicken will finish cooking in the oven.
Reduce heat 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. Increase heat to medium high and let sauce come to a simmer. Continue to let the sauce cook for 10 - 15 minutes or until about 1/3 cup of the sauce remains.
When the sauce has thickened, remove from heat and add the butter. Whisk until it is completely melted. Add the heavy cream and whisk to combine. Place skillet back on the heat for 30 seconds or so to just begin to heat the sauce. Don't allow the sauce to boil.
Remove from heat, add the chicken back into the pan and turn to coat the chicken pieces with the sauce. Place the skillet in the oven for 5 - 8 minutes or until the chicken is completed cooked through and the internal temperature reaches 165 degrees F.
Top with chopped parsley or basil and serve with additional lemon slices.
Adapted from www.littlespicejar.com