Ingredients
3 chicken breasts (about 1½ lb to serve 4)
1 Tbsp olive oil
Salt and pepper
1 cup chicken broth
Juice of one lemon
¼ tsp red pepper flakes
4 cloves garlic, chopped
2 Tbsp butter
¼ cup cream
Optional garnish: 2 Tbsp chopped sage and 1 jarred red pepper, chopped
Directions
Preheat oven to 350 degrees.
If chicken breasts are large, cut in half and pound to about ½ inch thickness (I do this by putting the chicken in a large baggie and beating it with a rolling pin or another skillet.)
Heat olive oil over high heat in a skillet large enough to hold the chicken.
Lightly salt and pepper both sides of the chicken and place in heated skillet to brown, about 3 minutes per side. (It will continue to cook in the oven.)
While chicken is browning stir together broth, lemon juice, red pepper flakes and chopped garlic in a small bowl.
Remove chicken from the skillet to a plate, reduce heat to medium, and add broth mixture to the same skillet, stirring to incorporate browned bits.
Cook stirring occasionally to reduce to about ½ cup, about 10 minutes.
Remove skillet from heat and stir in butter until just melted.
Stir in cream, return chicken to the skillet and spoon some of the sauce over the chicken.
Place skillet with chicken in the pre-heated oven for 10 minutes.
Remove and garnish if desired.
Serve with delicious sauce poured over the chicken.