Weeknight Lemon Chicken Breasts
🇺🇸 United States
Ingredients
- 4 small boneless, skinless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons canola oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 medium shallot, diced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons lemon juice
Steps
- Season chicken with salt and pepper.
- Heat canola oil in a large cast iron skillet over medium heat. Cook chicken in batches until golden brown, about 4-5 minutes per side.
- Reduce heat to medium-low, cover, and cook until chicken reaches 165°F internally, about 8 more minutes. Set aside and keep warm.
- Melt 1 tablespoon butter in the same skillet over medium-low heat. Add garlic, shallot, and rosemary; cook until fragrant, about 2 minutes. Season with salt and pepper.
- Whisk in flour and cook until lightly browned, about 1 minute.
- Stir in chicken stock, scraping up browned bits from the pan. Bring to a boil, then reduce heat and simmer until thickened, 4-5 minutes.
- Stir in lemon juice and remaining butter; season with salt and pepper to taste.
- Return chicken to the skillet to coat in sauce, then serve immediately.
Source: damndelicious.net