Country-Boy Chicken Skillet

Name: Country-Boy Chicken Skillet
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 chicken breasts, boneless and skinless, sliced in half horizontally; salt, to taste; ground black pepper, to taste; 1 tablespoon olive oil; 1 shallot, finely diced; 2 1/2 cups chicken broth; 3/4 cup light cream or half-and-half; 4 tablespoons butter, unsalted; 4 cloves garlic, minced; 1 teaspoon red pepper flakes, crushed; 3 tablespoons lemon juice; 3 tablespoons Italian parsley, chopped

Chicken Creamy Gastro-Pub

Time: 40 minutes

Yield: 4 servings

About

Country-Boy Chicken Skillet is a dish of two worlds. On the one hand, it's an ultra-tender, juicy chicken breast dish with a creamy sauce that screams homespun comfort food. On the other hand, Country-Boy Chicken Skillet is also an elegant, creamy, buttery, and savory chicken dish that would make the most distinguished palettes happy! Well, there's only one thing to do: make two batches of Country-Boy Chicken Skillet and try it in both settings.

Ingredients

2 chicken breasts, boneless and skinless, sliced in half horizontally
salt, to taste
ground black pepper, to taste
1 tablespoon olive oil
1 shallot, finely diced
2 1/2 cups chicken broth
3/4 cup light cream or half-and-half
4 tablespoons butter, unsalted
4 cloves garlic, minced
1 teaspoon red pepper flakes, crushed
3 tablespoons lemon juice
3 tablespoons Italian parsley, chopped

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Season the chicken halves evenly with the salt and the black pepper.

Step 3 -In a large, cast-iron skillet over medium heat, add the oil.

Step 4 -Add the chicken halves to the hot oil and cook, flipping them once, until they are golden but not cooked through, about 3-4 minutes per side.

Step 5 -Transfer the chicken halves to a plate and set them aside while keeping them warm.

Step 6 -Add the shallots to the skillet and cook, while stirring, until soft and translucent, about 2-3 minutes.

Step 7 -Add the chicken broth, the cream, the butter, the garlic, and the red pepper flakes to the shallots and cook, while stirring and scraping the bottom of the skillet to release the browned bits, until combined.

Step 8 -Bring the sauce mixture to a simmer and allow it to simmer, uncovered, until the sauce reduces by half and thickens, about 12-15 minutes.

Step 9 -Transfer the skillet from the heat.

Step 10 -Add the lemon juice and the parsley to the sauce mixture and stir to combine.

Step 11 -Add the chicken halves to the sauce mixture and toss lightly to coat.

Step 12 -Transfer the skillet to the oven and roast until the chicken halves reach an internal temperature of 165 degrees F, about 6-8 minutes.

Step 13 -Allow the chicken mixture to cool for 5 minutes.

Step 14 -Serve.

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