Lemon Cream Chicken

Ingredients:

2 boneless skinless chicken breasts

¼ teaspoon salt

¼ teaspoon ground pepper

3 Tablespoon olive oil (more if you need it)

3 Tablespoons butter

1 small shallot, finely chopped

2 cloves of garlic minced – any left in your pile?

2 Tablespoons flour

1 cup half and half

½ cup of chicken stock 

Juice of 1 lemon

2 Tablespoons fresh parsley

1 thinly sliced lemon

Dry chicken with paper towels.  Season with salt and pepper.  Heat oil in skillet.  Add chicken and cook about 7 minutes.  Flip chicken and cook another 7 minutes.  Make sure chicken is cooked to 165 degrees.  Transfer to plate and set aside while you make the sauce.  Reduce heat and add butter.  When melted, add the shallot, garlic, ½ teaspoon salt, ½ teaspoon pepper.  Cook, stir occasionally, until just starting to soften – about 1 minute.  Add the flour, stir to evenly coat the shallots and garlic, cook for 1 minute more.  

Add stock and half and half. Stir until no flour lumps remain.  Bring to a boil and then turn down heat to simmer.  Stir lemon juice into sauce.  Add chicken back to sauce to warm.  Plate chicken, spoon sauce over chicken.  Garnish with parsley and sliced lemon.