INGREDIENTS
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 2 cups chicken broth
- 4 tablespoons lemon juice
- 2 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste) – optional
- 1 tablespoon olive oil
- 1/2 cup finely diced shallots (or red onions)
- 4 tablespoons salted butter
- 1/2 cup heavy cream
- 1 cup broccoli, chopped
- 1 cup asparagus, chopped
- 2 tablespoons chopped parsley or basil
INSTRUCTIONS
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, and red pepper flakes.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and cook for approximately 6 or 7 minutes on both sides allowing to brown nicely on both sides. Remove to plate.
- Reduce the burner to medium, add the shallots & garlic to the skillet and allow to cook slightly. 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.
- While sauce is reducing throw the broccoli & asparagus in the sauce and allow to cook through.
- When the sauce has thickened, remove from the burner, add the butter and whisk until it melts completely. With the skillet off the burner, add the heavy cream, whisk to combine. Place the skillet back on the burner and allow the sauce to cook until desired thickness. Don not let the sauce boil or it may curdle. Remove from heat, add the chicken back into the pan and allow it to heat though. Top with chopped parsley or basil and serve warm.
Kelly's Kitchen 