Ingredients

4 boneless, skinless chicken breasts

1 cup chicken broth

1/3 cup heavy cream

1/4 cup red onion, finely chopped

3-4 cloves garlic, minced

3 tablespoons lemon juice

2 tablespoons unsalted butter

2 tablespoons basil, finely chopped

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

lemon slices, garnish

Directions

Step 1: Preheat oven to 375º F and pound chicken breasts out to 1/2-inch thickness. Season both sides generously with salt and pepper.

Step 2: Heat olive oil in a large, oven-proof skillet and brown chicken breasts over medium-high heat for 2-3 minutes per side.

Step 3: Transfer chicken to a separate plate and sauté red onion in remaining juices until softened, 6-8 minutes. Season with salt and pepper.

Step 4: Add garlic and sauté for 1 minute, or until fragrant, then pour in chicken broth, lemon juice and red pepper flakes.

Step 5: Reduce heat to medium and cook, stirring occasionally, for 8-10 minutes, or until thickened. Make sure to scrape up browned bits from the bottom of skillet.

Step 6: Remove skillet from heat and whisk in heavy cream. Return to low heat and cook for 30 seconds, then remove from heat again.

Step 7: Return chicken to pan and cover it in sauce.

Step 8: Place skillet in oven and cook for 5-7 minutes, or until chicken is cooked through completely.

Step 9: Remove from oven and top with fresh basil and lemon. Serve warm and enjoy! 30 minutes to prepare, Serves 4.