Chicken with Lemon Garlic Cream Sauce

Serves: 4 / Prep Time: 10 min / Cook Time: 20 min

Ingredients:

• 4 Boneless Skinless Chicken Brests (I use organic chicken thighs)

• Salt and Pepper for seasoning https://geni.us/16z1L https://geni.us/R44LqrH 

• 1 Cup Chicken Broth (Pacific Foods Organic 4 pack https://geni.us/RUf4 )

• 2 TBSP Lemon Juice (fresh squeezed organic)

• 1 TBSP Lemon Zest (note 2)

• 1 TBSP Garlic minced/crushed

• 1 Tsp Red Pepper Flakes (I don’t usually add this)

• 1 TBSP or more butter for cooking the chicken (Kerrygold is ideal)

• 1 large shallot finely chopped

• 2 TBSP Butter for the cream sauce

• 1/3 Cup Organic Heavy Cream (Organic tends to be thicker and more flavorful)

• 4 TBSP Fresh Basil chopped

Directions:

1. Fry chicken, seasoned with salt and pepper, in butter until browned on each side, take care not to overcook, it can cook more in the sauce, chop up and set aside. (note 3)

2. In a bowl combine chicken broth, lemon juice, lemon zest, garlic, red pepper flakes, half the basil.

3. Reduce heat and add shallots, brown lightly scraping brown bits from the pan with a wooden spoon or spatula. https://www.etsy.com/shop/OliveWoodUSA Then add broth mixture, scrape browned bits and stir in.

4. Bring heat to medium-high and let broth reduce and thicken for 15 min or until only 1/3 cup remains.

5. Once sauce has thickened, remove from skillet add butter, whisk, then add cream.

6. Add chicken back into the skillet and thoroughly coat with the sauce. Serve with rice or pasta.

Notes:

1. This is adapted from a recipe in a Medtronic Newsletter and has been part of the regular meal rotation for my family for many years (left overs taste even better and portions freeze reasonably well). I use Trader Joes Organic Basmati Rice or Andean Dream Organic (gluten-free quinoa Spaghetti) https://geni.us/1Rx96x .

2. The Kitchen Aid grater has a really nice small side for zesting https://geni.us/El7NWl otherwise I use OXO zester https://geni.us/GimbU43 

3. The original recipe included, using a meat tenderizer to pound the chicken breasts until ½ inch thick, season with salt and pepper, cook 2-3 min each side until browned. Set aside. Once the sauce is complete, return chicken to the oven safe pan, place into a 375°F oven for 6-8 minutes, garnish with remaining basil and sliced lemon.