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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken w/ Lemon, Garlic Cream Sauce Recipe

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This recipe for Chicken w/ Lemon, Garlic Cream Sauce, by , is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 boneless skinless chicken breasts or thighs
salt and pepper
1 cup chicken broth
2 Tbsp lemon juice
1 Tbsp minced garlic
1/2 tsp red pepper flakes (or more to taste)
1 Tbsp olive oil
1/2 cup finely diced shallots or red onion
2 Tbsp salted butter
1/4 cup heavy cream
2 Tbsp chopped parsley or basil

Using a mallet, pound the chicken breast or boned out thighs into 1/2 " thickness. Sprinkle with salt and pepper.
In 2 cup measuring cup or small bowl combine broth, lemon juice, garlic and red pepper flakes.
Preheat oven 375* with baking rack in lower third of oven.
Heat olive oil in large oven safe skillet, over med/ high heat.
add the chicken and allow to brown on both sides for about 2 to 3 minutes per side. Place chicken on plate. Chicken will not be done, but will finish in oven.
Reduce pan to med heat, add shallots to skillet along with broth. Using a whisk scrape the bottom of the pan so all the brown bits are loosened. Turn heat back up to med/ hi and let sauce simmer for 10 to 15 minutes or until about 1/2 cup sauce remains.
When sauce has thickened, remove from heat and add butter whisking until completely melted.
Add heavy cream and whisk to combine. Put pan back on burner about 30 seconds to heat. Do not bring to boil!
Remove from heat, place chicken back in skillet, Spoon sauce over chicken. Place skillet in oven for 5 to 8 minutes or until chicken is completely cooked through.
Top with parsley or basil and serve warm with additional lemon slices.

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