Skillet Lemon Chicken
thinly sliced boneless skinless chicken breasts
about 1/2 thick
House Seasoning Blend
finely diced shallots
crushed red pepper flakes
dry white wine
or chicken broth
half and half
Preheat the oven to 375 degrees.
Season both sides of the chicken with House Seasoning blend.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Add chicken and brown on both sides - about 2-3 minutes per side; remove chicken to a plate and set aside.
Add shallots; saute for 5 minutes, until translucent.
Add garlic and crushed red pepper to skillet and saute for 30 seconds or until fragrant.
Add chicken broth, wine and lemon juice to the skillet; use a whisk to scrape the browned bits from the bottom.
Simmer for 10 minutes or until sauce reduces to 1/2 cup.
Turn off the heat and add the butter and half and half. Whisk until combined.
Add the chicken back to the skillet and place in preheated oven for 8 minutes (or until internal temperature of chicken reaches 165 degrees)
Remove skillet from oven and serve with chopped parsley and lemon slices.
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1. Boneless, skinless chicken thighs can be substituted for chicken breasts.
2. Salt and pepper can be substituted for House Seasoning Blend.
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.