Creamy Lemon Chicken
By Audrey Plant
Ingredients
2 pounds chicken breasts(about 3 breasts)
½ teaspoon pepper
1 teaspoon kosher salt
¼ cup all-purpose flour(for dredging)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
½ large white onion, diced
4 cloves garlic, minced
½ cup dry white wine
1 teaspoon salt
Juice 2 lemons, additional sliced lemons to garnish
1 cup heavy cream
4 sprigs fresh thyme
1 ½ tablespoon fresh parsley, rough chopped
2 tablespoons Parmigiano Reggiano, grated
Instructions
Using a meat mallet, lightly pound chicken breast on both sides until slightly flatten.
Season with pepper and salt, then, dredge both sides with flour. Dust off any excess flour.
In a large skillet, preheat to medium heat and add olive oil and butter. Once the butter has melted add chicken breast. Cook for 3 minutes on each side. Remove chicken and set aside.
Sauté onions and garlic in the remaining oil/butter for 3- 4 minutes until translucent.
Add white wine to deglaze the skillet. Scape the remaining onion and garlic from the bottom of the pan with a spatula. Turn heat down to medium-low. Add salt and lemon juice.
Whisk in heavy cream until combined, place par-cooked chicken back into skillet. Bring the pan to a simmer and cook for 4-5 minutes on low. The sauce should be reduced and creamy.
Add fresh thyme, parsley, and lemon slices for garnish. Sprinkle grated Parmigiano Reggiano over top right before serving.
