DirectionsStep1Season the chicken on both sides with salt and pepper.Step2Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.Step3Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.Step4Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.Step5Allow chicken stock to reduce by half, about 10 minutes.Step6Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.Step7Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.Step8Serve immediatelyIngredientsIngredients1 poundChicken Breasts (thin sliced)½ teaspoonSalt½ teaspoonPepper1 tablespoonOlive Oil1 cupChicken Broth1 tablespoonLemon Juice3 clovesGarlic (minced)2 tablespoonsButter¼ cupHeavy Cream1 tablespoonDillSee moreNutritionalNutritional356 Calories26 gTotal Fat110 mgCholesterol4.2 gCarbohydrate457 mgSodium26 gProteinFrom thatlowcarblife.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Creamy Lemon Chicken with Garlic
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