Prep Time: 5 mins | Cook Time: 18 – 21 mins | Yield: 4 Servings
Garlic Chicken is amazing but try adding lemon to it. Oh, man, it is just perfect! The combination of the garlic and lemon made this recipe delicious! Serve it over rice and you have yourself a meal to remember. Enjoy!
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
1/2 tsp kosher salt, plus more for seasoning
1/4 tsp freshly ground black pepper, plus more for seasoning
1 tbsp olive oil
3 tbsp unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
1 c half-and-half or whole milk
1/2 c low-sodium chicken broth
Juice of 1 medium lemon (about 3 tbsp)
2 tbsp chopped fresh parsley leaves
1 small lemon, thinly sliced
Step 1: Pat dry the chicken using paper towels.
Step 2: Season the chicken with salt and pepper.
Step 3: Place a 10-inch skillet on the stove and turn the heat to medium-high.
Step 4: Add in the oil and allow it to become hot.
Step 5: Add in the chicken in batches and sear for 6 to 7 minutes on both sides or until brown.
Step 6: Place the seared chicken on a clean plate and set aside.
Step 7: Turn the heat down to medium and in the butter, and then allow it to melt.
Step 8: Add in the garlic, shallot, salt, and pepper. Stir for a minute until translucent and aromatic.
Step 9: Add in the flour and stir until well combined.
Step 10: Add in the milk/half-and-half and broth, then stir until well mixed and no lumps.
Step 11: Scrap the bottom of the skillet to get those brown bits.
Step 12: Allow the mixture to boil.
Step 13: Reduce the heat and simmer until hot.
Step 14: Put the chicken back to skillet and simmer for 4 minutes or until the sauce becomes thick.
Step 15: Add in the lemon juice and stir until well combined.
Step 16: Sprinkle parsley and top with the lemon slices.
Step 17: Serve hot and enjoy!
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