Creamy Lemon Chicken with Garlic

 

Ingredients

• 1 pound thin sliced chicken breasts
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢1 tablespoon olive oil
• ▢1 cup chicken broth
• ▢1 tablespoon lemon juice
• ▢3 cloves garlic minced
• ▢2 tablespoons butter
• ▢¼ cup heavy cream
• ▢1 tablespoon dill
• Instructions
• Season the chicken on both sides with salt and pepper.
• Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
• Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
• Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
• Allow chicken stock to reduce by half, about 10 minutes.
• Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
• Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
• Serve immediately.

We like to serve this with a side of mashed cauliflower or cauliflower rice to soak up some of that sauce.