The Chicken My Family Asks for Every Single Week

By Sip and Feast · 30 min

Ingredients

Instructions

1. Season both sides of the chicken breasts with salt, pepper and garlic powder, then dredge in flour and shake off the excess. Lay them on a parchment-lined baking sheet and set the leftover flour aside.
2. Heat a large pan to just under medium heat, add the olive oil and 2 tablespoons of butter. Sear the chicken until cooked through, about 3 to 4 minutes per side. Put the chicken on a platter and loosely cover with foil.
3. In the same pan, reduce to medium-low heat. Add the shallot, the remaining butter and a pinch of salt. Cook until translucent, then add 2 tablespoons of the reserved flour and cook until no white spots remain.
4. Add the white wine and chicken stock, raise the heat to high and scrape the pan with a wooden spoon to lift the brown bits. Boil for 2 minutes, then lower to a simmer and stir in the lemon juice and coarse black pepper.
5. Stir in the cream and bring back to a simmer.
6. Taste the sauce and adjust the salt, pepper and lemon juice as needed.
7. Add the chicken and half the parsley and turn to coat. Cook for 2 to 3 minutes to warm through. Turn off the heat and stir in the remaining parsley and lemon slices.
8. If the sauce is too thick, thin it with a few tablespoons of chicken stock at a time until it reaches the right consistency.

Summarized from Sip and Feast's video. Watch it for the details.

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LemonCreamHeavy creamChicken breastShallot