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Ingredients :
3 tablespoons olive oil
1 medium yellow onion, diced
3 shallots, sliced
4 cloves garlic, sliced
½ stick unsalted butter, divided
4 skinless, boneless chicken breasts, cut into bite-sized pieces
salt and ground black pepper to taste
3 lemons, zested and juiced
1 (14.5 ounce) can chicken broth
1 tablespoon cornstarch
¼ cup water
Methods :
Step 1
Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic; cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.
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Step 2
While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.
Step 3
Pour in chicken broth and remaining butter; stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.
Step 4
Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.
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