This ultimate one-pot meal delivers everything you need: phenomenal flavor, easy preparation, and fast clean up!
Who doesn’t love an easy one-pot dinner? Most of the prep work is done for the marinade, so once you pull the marinated chicken out of the fridge, you’re ready to go!
If you’re looking for a lighter version, you can use whole milk instead of heavy cream. It’s still creamy, just a little less rich. Also, when you’re pounding your chicken be careful not to pound them too thin – you just want an even thickness so they cook evenly. The thinner they get the easier it is to overcook them and the more space they take up in the pan. Enjoy!
Lemon Sage Chicken with Cream Sauce
Servings: 0
Calories: 491kcal
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Ingredients
- 4 chicken breasts 6-8 oz each
Marinade
- 1 lemon zest and juice
- 1/2 cup olive oil
- 2 tablespoons soy sauce
- 1 teaspoon white pepper
- 1/2 teaspoon chili powder
- 2 cloves garlic minced
- 3 tablespoons shallot chopped
- 1/2 teaspoon salt
- 2 tablespoons sage chopped
Sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1/4 cup shallot minced
- 1/3 cup dry white wine
- 1/2 lemon zest
- 1/2 stick butter
- 1/3 cup chicken stock
- 3/4 cup heavy cream
- 1 teaspoon corn starch
- 2 tablespoons parsely optional (for garnish)
Instructions
- Pound the chicken to an even thickness and place in a large container or ziplock bag.
- Combine all of the marinade ingredients and pour over the chicken. Place the chicken in the fridge for a minimum of 3 hours or overnight.
- Take the chicken out of the marinade and discard the rest. Pat the chicken dry and season on all sides with salt and pepper.
- Heat a large cast iron (or heavily bottomed) skillet over medium-high heat and add the vegetable oil. When hot, add the chicken and cook for 6 minutes without moving. Flip the chicken and continue to cook until the internal temperature reaches 165 degrees.
- Remove the chicken and add the garlic and shallot. Saute for 3-4 minutes.
- Lower the heat to medium-low and add the wine, lemon zest, butter, and chicken stock, and simmer for 8-10 minutes.
- In a small bowl mix the cornstarch with a tablespoon of water and stir until combined. Add this and the heavy cream to the pan and mix thoroughly. Let simmer for a couple of minutes until the sauce begins to thicken, then add the chicken back in and garnish with parsley.
Nutrition
Serving: 1piece of chicken with 1/4 of the sauce | Calories: 491kcal | Carbohydrates: 3.4g | Protein: 53.9g | Fat: 26.1g | Saturated Fat: 12.5g