2 chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1/4 c all-purpose flour rice flour for a gluten-free option
2 tbsp olive oil divided
2 tbsp unsalted butter divided
3 garlic cloves minced
1 shallot chopped finely
1/2 lemon juiced
1 tbsp lemon zest
1/2 c chicken stock
1/3 c heavy cream
Parsley for garnish
Step 1: Slice the chicken breasts into two.
Step 2: Season each slice with salt and pepper, then dredge each in flour.
Step 3: Place a skillet on the stove and turn the heat to medium.
Step 4: Add 1 tablespoon of oil and 1 tablespoon of butter.
Step 5: Add in the chicken and cook each side for 5 minutes or until golden brown.
Step 6: Place the chicken on a clean plate.
Step 7: Add more oil in the same skillet and allow it to become hot.
Step 8: Add in the minced garlic shallot. Sauté for a few minutes until translucent and aromatic.
Step 9: Add in chicken stock, lemon juice, and lemon zest. Stir and make sure to scrape the bottom to get the brown bits, then simmer for 2 minutes.
Step 10: Add in the heavy cream and stir until well-mixed.
Step 11: Put the chicken back into the pan and the rest of the butter and allow it to melt.
Step 12: Remove from the heat and sprinkle chopped parsley on top.
Step 13: Serve and enjoy!