Directions: |
Directions:1. Using a mallet, pound down the chicken breasts into ½ inch thickness. Sprinkle with a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375º F.
4. Heat the olive oil in a large skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. The chicken won't be cooked completely, but will be finished in the oven. Remove the chicken to a oven proof baking dish.
5. Reduce the flame to medium, add the shallots to the skillet and sauté until soft. Add the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Increase the heat to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
6. 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 and pour the sauce over the chicken in the baking dish. Place the chicken in the oven for 20-25 minutes or until the chicken is completely cooked through. Top with chopped parsley serve warm with additional lemon slices. |
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