Description
A quick, easy, gluten-free week night chicken dinner entree with a deliciously creamy pan sauce, all done in one pot!
Ingredients
Units
Scale
- 1 to 1 1/2 lbs thinly sliced boneless, skinless chicken breasts
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons dry white wine (I used chardonnay)
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/2 cup skim milk
- 1/4 cup heavy whipping cream
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon rosemary, roughly minced
- Parsley, roughly chopped, to garnish
- Lemon slices, to garnish
Instructions
- Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
- In a large skillet, heat olive oil and 1 tablespoon of the butter over medium high heat. Add chicken breasts and cook 3-4 minutes per side, until browned and cooked through (internal temperature reaches 165°F). Remove chicken to a plate to rest.
- Melt another tablespoon of butter and add garlic to the skillet. Cook 30 seconds - 1 minute, until garlic is fragrant.
- Pour wine into the skillet. Scrape up any browned bits on the bottom of the pan.
- Stir in chicken broth, lemon juice, lemon zest, milk, cream, thyme, rosemary, and the last tablespoon of butter. Bring to a simmer, lower heat, and reduce liquid until somewhat thickened, stirring frequently, for 3-4 minutes. Add more salt and pepper to taste.
- Add chicken back to the skillet and drizzle generously with pan sauce. Garnish with fresh parsley, any remaining herbs, and lemon slices. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes