I was on a train from work looking for an inspiration for a dinner when I came across this seriously delicious recipe.. so yes unfortunately it’s not my original recipe but it would be a sin not to share it. It’s lemony, creamy, with a hint of garlic and chilli. So good that even my husband gave it 10/10.
Why is this recipe so good? It is packed with flavours, it’s easy and QUICK to make, simple and accessible ingredients, no washing up (whoop whoop, only one sauce pan required!!) and the result you get ( let’s take the compliments aside for a second) is restaurant’s top-notch quality which will impress any guest you will have over for a dinner.
So here it is my amended version of this delicious recipe! Enjoy!
PREP: 10 minutes COOK: 20 minutes SERVES: 2
- 2 boneless skinless chicken breasts (or thighs)
- 1 cup chicken broth (I usually use Knorr chicken stock gel – 1 pot and 1 cup (250mls of boiled water)
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon dried red chilli flakes (I tried to avoid adding the seeds as they can taste bitter)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley
Using a mallet (or your hand or wooden spoon – in my instance), pound down the chicken breasts ½ inch thickness. Alternatively you can slice the chicken into ½ inch thin strips. This won’t change the overall flavour of the dish just the final presentation.
Sprinkle a pinch of pepper on both sides of the chicken, do not add the salt at this point.
In a medium size measuring cup (fits at least a pint of liquid) combine the chicken broth, lemon juice, garlic, and red chilli flakes.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.
Heat the olive oil in a medium oven-safe saucepan or deep skillet/pan over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side.Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
Reduce the flame to medium, add splash of oil to the saucepan and brown the shallots. When shallots are almost done (soft and coloured with sort of sweet smell) add the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the pan off the flame, add the heavy cream (do not compromise by adding single cream or reduced fat – as it trend to split when too hot) whisk to combine. Place the skillet back over the flame for further 1 minute, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the saucepan with the lid on it in the oven for 5-8 minutes (stir occasionally – to prevent boiling). Fold in chopped and serve warm with steamed vegetable, pasta or fluffy potato croquettes.
Author of the original recipe: LittleSpiceJar