Creamy Lemon Chicken Recipe
- 2 Chicken breasts or thighs
- Salt to taste
- Pepper to taste
- 2 tablespoons Olive oil
- 2 tablespoons (30g) Butter
- 3-4 Garlic cloves, crushed
- 3/4 cup (180ml) Chicken broth
- 3/4 cup (180ml) Heavy cream
- 2 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 1 tablespoon Parsley/coriander/dill, chopped
- Cut each chicken breast in half lengthwise. Season both sides of each chicken with salt and pepper.
- In a large skillet heat olive oil over medium heat. Cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Remove from the pan and set aside.
- Melt 2 tablespoons of butter, add crushed garlic and cook over low heat for 2 minutes. Add chicken broth, lemon juice and bring to a simmer. Add heavy cream, lemon zest, salt to taste and pepper to taste.
- Return the chicken the skillet and cook until the sauce has thickened.
- Turn the heat of and stir in chopped herbs.
- Serve!
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Looks flavorful & easy to prepare, but wondering in what universe you figure two chicken thighs would feed four people? Surely this should be corrected to four thighs?
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