Weeknight Lemon Chicken Breasts

• porsi: 4 servings
• waktu aktif: 10 minutes
• total waktu: 30 minutes

Bahan-bahan

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 freshly squeezed lemon juice

Petunjuk

Season chicken with salt and pepper, to taste.

Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.

Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.

Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.

Serve immediately.