Lemon Butter Chicken
8 chicken breasts or 16 chicken tenders
Kosher salt and pepper to taste
3 T butter, divided
3 cloves of garlic, minced
1 c. chicken broth
1/2 c. heavy cream
1/4 c. grated Parmesan
1/4 c. of lemon juice
Preheat oven to 400 degrees.
Season chicken with salt and pepper.
Melt 2 T. of butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side. Place in 9x13 pan.
Melt remaining butter in the same skillet. Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, and lemon juice. Bring to a boil; reduce heat to medium and stir until the sauce has slightly thickened (although mine has never thickened all that much). Pour over chicken in the 9x13 pan. Place pan in oven and bake until chicken is completely cooked through, about 25-30 minutes.
Serve over rice or noodles.
