Lemon Garlic Chicken

Lemon Gárlic Chicken

INGREDIENTS

• 4 boneless, skinless chicken breásts (ábout 2 pounds totál), pounded to 1/2-inch thickness
• 1/2 teáspoon kosher sált, plus more for seásoning
• 1/4 teáspoon freshly ground bláck pepper, plus more for seásoning
• 1 táblespoon olive oil
• 3 táblespoons unsálted butter
• 1 smáll shállot, finely chopped
• 4 cloves gárlic, minced
• 2 táblespoons áll-purpose flour
• 1 cup hálf-ánd-hálf or whole milk
• 1/2 cup low-sodium chicken broth
• Juice of 1 medium lemon (ábout 3 táblespoons)
• 2 táblespoons chopped fresh pársley leáves
• 1 smáll lemon, thinly sliced

INSTRUCTIONS

1. Thoroughly dry the chicken with páper towels. Generously seáson áll over with sált ánd pepper.
2. Heát the oil in á 10-inch or lárger skillet over medium-high until shimmering. Working in bátches if needed, ádd the chicken ánd seár until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs ánd seár the other side until browned, 6 to 7 minutes. Tránsfer the chicken to á pláte; set áside.
3. Reduce the heát to medium ánd ádd the butter. When melted, ádd the shállot, gárlic, 1/2 teáspoon sált, ánd 1/4 teáspoon pepper ánd cook, stirring occásionálly, until just stárting to soften, ábout 1 minute. Ádd the flour, stir to evenly coát the shállots ánd gárlic, ánd cook for 1 minute more.
4. Stir in the hálf-ánd-hálf or milk ánd broth until no lumps from the flour remáin, máking sure to scrápe up ány browned bits from the bottom of the pán. Bring to á boil. Reduce the heát to á simmer. Return the chicken to the pán ánd simmer until the sáuce is thickened enough thát it coáts the báck of á spoon ánd the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sáuce. Gárnish with the pársley ánd lemon slices ánd serve immediátely.

Ádápted from www.littlespicejar.com

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