Creamy Lemon Chicken Garlic (Print Version)

# Ingredients:

01 - 1 pound thin sliced chicken breasts
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon pepper
04 - 1 tablespoon olive oil
05 - 1 cup chicken broth
06 - 1 tablespoon lemon juice
07 - 3 cloves garlic, minced
08 - 2 tablespoons butter
09 - 1/4 cup heavy cream
10 - 1 tablespoon dill, fresh

# Instructions:

01 - Season the chicken on both sides with salt and pepper.
02 - Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering. Add 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.
03 - Add 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.
04 - Allow the chicken stock to reduce by half, about 10 minutes.
05 - Whisk the butter and cream into the chicken stock until butter has melted and the mixture is smooth and creamy.
06 - Return the chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
07 - Serve immediately.

# Notes:

01 - Thin sliced chicken breasts can be purchased pre-cut, or regular chicken breasts can be halved or pounded thin.
02 - Serve with mashed cauliflower or cauliflower rice to soak up the sauce.

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