Description
A quick and elegant dinner featuring pan-roasted chicken breasts in a creamy lemon sauce, ready in just 25 minutes.
Ingredients
Scale
- 4 boneless chicken breasts (170–200 g / 6–7 oz each)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 30 g (1/4 cup) all-purpose flour
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 40 g (1 small) shallot, finely minced
- 2 cloves garlic, minced
- 240 ml (1 cup) low-sodium chicken stock
- 60 ml (1/4 cup) fresh lemon juice
- 60 ml (1/4 cup) heavy cream or crème fraîche
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley or thyme, chopped
Instructions
- Pat chicken breasts dry and season with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes until golden, then flip and cook for another 3–4 minutes.
- Transfer chicken to a plate and tent with foil. Lower heat and add butter to the pan.
- Add minced shallot and sauté until soft, then add garlic and cook until fragrant.
- Pour in chicken stock, scrape browned bits, and add lemon juice and mustard. Simmer until slightly reduced.
- Stir in cream or crème fraîche and finish with herbs. Return chicken to pan, cook until it reaches 74°C (165°F).
Notes
Serve with pasta or steamed greens for a complete meal. Adjust salt in the sauce to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 44g
- Cholesterol: 150mg