creamy chicken

Ingredients :

 4 chicken breasts

 Salt and pepper from the mill

 1 cup (250 ml) chicken broth

 2 tablespoons of lemon juice

 1 tablespoon minced garlic clove

 1/2 teaspoon cayenne pepper flakes

 1 tablespoon of olive oil

 1/3 cup (90 ml) chopped shallots

 2 tablespoons of butter

 1/4 cup (65 ml) 35% cream

 2 tablespoons finely chopped parsley or basil

 Preparation :

 Press or cut chicken breasts to about 1/2 inch thickness. Sprinkle salt and pepper on both sides of the chicken pieces.

 In a measuring cup, combine the chicken broth, lemon juice, garlic clove and cayenne pepper flakes.

 Preheat the oven to 375°F (190°C).

 Heat the olive oil in a saucepan over medium-high heat. 

 Add the chicken and sear for 2 to 3 minutes on each side. Set the chicken aside.

 Reduce the heat to medium, add the shallots and chicken broth mixture to the pan. Reduce for 8 to 10 minutes, stirring regularly, until about 1/3 of the sauce remains.

 Remove from the heat, add the butter and mix until it is completely incorporated. Add the cream and mix well.

 Return the chicken pieces to the pan and toss well to ensure they are well covered in the sauce.

 Place the pan in the oven for 5 to 8 minutes or until the chicken is cooked through.

 Garnish with the fine herbs.