An easy weeknight-friendly recipe for chicken breasts cooked in a creamy lemon garlic sauce.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 tablespoon olive oil 3 tablespoons unsalted butter 1 small shallot, finely chopped 4 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup half-and-half or whole milk etc
Instructions:
Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
