RECIPE: [ Ссылка ]

Weeknight Lemon Chicken Breasts - So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!

INGREDIENTS:
4 small boneless, skinless chicken breasts, about 1 1/2 pounds
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
2 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/2 medium shallot, diced
2 teaspoons chopped fresh rosemary
1 tablespoon all-purpose flour
1 cup chicken stock
2 tablespoons freshly squeezed lemon juice

DIRECTIONS:
1. Season chicken with salt and pepper, to taste.
2. Heat canola oil in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
3. Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
4. Whisk in flour until lightly browned, about 1 minute.
5. Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
6. Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
7. Serve immediately.

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