This is one of the entire family's favorite chicken dishes, and Arabella's favorite chicken to eat. I prep it during nap time and toss it back over a flame 10 minutes before dinner time. I like to pair it with the true foods kale salad (I added crispy baked pita chips to the salad).
Ingredients
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3 chicken breasts
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2 minced garlic cloves
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2 tbs fresh chopped basil
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1/2 yellow onion sliced
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1 cup chicken broth
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juice of 2 lemons
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halved lemon slices (4-6)
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S&P for seasoning
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Olive Oil
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1/4 cup half & half
Directions
Butterfly chicken or used full breasts depending on your desired thickness. S&P both sides. Heat olive oil in skillet and add garlic and onion cook for about 5-7 min until translucent, add chicken. Cook over medium heat for about 7 min on each side. Add broth and lemon juice and scrape the bottom of pan to get off any chicken bits. Cook over medium heat reducing the mixture to about half and remove pan from heat, spoon the liquid mixture over the chicken as you cook down the broth a few times. Add in the half & half and cook for about 3 more minutes, lastly top with fresh chopped basil.
