Simple and delicious way to cook chicken that’s a bit different.
2 sauteed chicken breasts (or chicken thighs if you prefer)
1/2 c heavy cream
2 shallot, minced
2 tsp grated lemon zest
2 tsp fresh thyme leaves or 1/4 tsp dried
1 tsp fresh tarragon, minced or 1/2 tsp dried
2 Tbl fresh lemon juice (about 1/2 lemon)
Salt and Pepper to taste
Saute the chicken and remove to a warm plate. Pour cream into the skillet. Increase heat to medium high and deglaze the skillet by scraping the bottom to loosen up the cooked on bits.
Add shallot, lemon zest, thyme, and tarragon. Cook, stirring frequently, over medium high heat until cream is thickened, about 3 minutes. Stir in lemon juice and remove from heat. Season sauce to taste with salt and pepper.
Spoon sauce over chicken and serve.
