This ultra-fast creamy lemon chicken is perfect for busy weeknights. Serve this family-friendly dinner with noodles (or zoodles, for a low-carb take) and roasted broccoli or green salad.
Ingredients:
1 pound chicken cutlets
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
1 large shallot, halved and sliced
1 large clove garlic, minced
½ cup low-sodium chicken broth
½ cup heavy cream
2 tablespoons lemon juice
2 tablespoons chopped parsley
lemon wedges for serving
Directions:
Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer the chicken to a plate.
Add shallot and garlic to the pan. Cook, stirring, for 1 minute. Increase heat to medium-high and add broth. Cook until reduced by half, about 2 minutes. Reduce heat to medium and stir in cream, lemon juice, any accumulated juices from the chicken and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley and serve with lemon wedges, if desired.
