Cremiges Zitronenhähnchen

Zutaten

• 1/2 cup all-purpose flour (plus 1 tablespoon~divided )
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 chicken breast halves (boneless and skinless)
• 1/4 cup unsalted butter (cubed)
• 1 cup chicken broth
• 1 cup heavy whipping cream (~divided)
• 3 tablespoons fresh lemon juice
• 1 large lemon thickly sliced (optional)
• 1 fresh lemon zest (optional)
• 1 tablespoon Italian parsley (roughly chopped, optional)

Zubereitung

1. 1

   Remove chicken from packaging and dry with paper towels.

2. 2

   Add 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a 1-gallon resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat, shaking off excess flour as you remove it from the bag.

3. 3

   In a 12-inch skillet, melt butter (1/4 cup). Add the coated chicken pieces and cook over medium heat for 7-9 minutes per side or until chicken is cooked and an instant-read thermometer reads 170ºF (77ºC). Remove chicken to a plate and loosely cover with aluminum foil to keep it warm.

4. 4

   Add the chicken broth (1 cup) to the pan drippings. Bring to a boil over medium heat and stir well, lifting up any brown bits on the bottom of the pan. Reduce the heat and simmer, uncovered, about 8 minutes.

5. 5

   Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes or until the broth is reduced to about 1/3 of a cup. Remove the lemon slices to the plate of chicken.

6. 6

   Stir in 3/4 cup cream and then slowly add the lemon juice (3 tablespoons). Simmer over medium-low heat for about 5 minutes. Add the remaining 1 tablespoon of flour and the remaining 1/4 cup of cream to the skillet and whisk until smooth.

7. 7

   Bring sauce to a boil; cook for 1-2 minutes or until sauce has thickened.

8. 8

   Slip the chicken back in the sauce and flip it over once to coat. Garnish with caramelized lemon slices, lemon zest, and parsley as desired.