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Prep
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Total
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Serving
- Serves 3
Ingredients
- 3 boneless skinless chicken breasts
- 2 tablespoons of olive oil
- ½ peeled and small diced shallot
- 2 finely minced garlic cloves
- 1 ½ cups of heavy cream
- juice of ½ lemon
- 1 teaspoon of chopped fresh thyme
- 2 ounces of Stella Parmesan, shredded
- salt and pepper to taste
Directions
- Preheat the oven to 375°.
- Season the chicken breasts on both sides with salt and pepper.
- Add the oil to a medium-size sauté or cast-iron pan over medium-high heat.
- Once the oil begins to lightly smoke add in the seasoned chicken breasts and cook for 3-4 minutes or until browned.
- Flip the chicken over and cook in the oven for 8-10 minutes or until cooked throughout.
- Remove the chicken from the pan and place the pan back on the burner over medium heat.
- Add in the shallots and garlic and cook for 2 to 3 minutes to lightly brown.
- Pour in the cream and cook until it becomes thick like alfredo sauce, which takes about 5-6 minutes.
- Finish by whisking in lemon juice, parmesan cheese, salt, and pepper.
- Place the chicken back in the sauce and serve.
