Chicken with Lemon Cream Sauce

Chicken and Cauliflower Mash.png


  • 1lb. boneless chicken breasts
  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
    Cream sauce:
  • 1 c. chicken broth
  • 2 Tbsp. lemon juice
  • 2 garlic cloves, minced
  • ½ teaspoon red pepper flakes
  • 2 tablespoons salted butter
  • ¼ cup heavy cream


  1. In a medium skillet, saute garlic and olive oil until fragrant. Add chicken to skillet.
  2. Cook until done, browned and cooked through. Remove the chicken to a plate.
  3. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Reduce the flame to medium and add the chicken broth mixture. Using a whisk, stir and let sauce reduce for about 10-15 minute (or until about ⅓ cup of the sauce remains).
  4. When reduced, turn off flame. Add the butter and whisk until it melts completely and add the heavy cream. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil.  Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.  Optional - garnish with lemon slices.