Creamy Lemon Chicken
- 6 chicken breast halves
- salt and pepper
- 1/2 cup plus 1 Tablespoon flour, divided
- 3 Tablespoons olive oil
- 1 cup chicken broth
- 3/4 cup heavy whipping cream plus 1/4 cup, divided
- 3 Tablespoons lemon juice
salt and pepper both sides of each chicken breast. pour 1/2 cup of flour into a ziploc bag. add chicken and shake to coat. heat oil in a large skillet. add chicken and cook four about 8 minutes on each side or until completely cooked through. remove chicken to a plate and cover with foil to keep warm.
add chicken broth to the pan and bring to a boil over medium heat, stirring to loosen the browned bits on the pan. simmer uncovered for 10 minutes. stir in 3/4 cup of cream and lemon juice. cook for 5 minutes over medium-low heat.
in a small bowl or measuring cup, stir remaining flour and cream together with a fork until smooth. pour into skillet and bring sauce to a boil. simmer for 2 minutes while stirring. return chicken to the pan and heat through.