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
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.