Lemon Sage Chicken with Cream Sauce

Servings:

Calories: 491kcal

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.