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Quick & Easy Pan Roasted Chicken with Creamy Lemon Sauce

Posted on December 1, 2011 by Glutenfreeda

This ‘ready in 30 minutes or less’ entree is perfect for a quick and easy weeknight meal!

Pan Roasted Chicken with Creamy Lemon Sauce
Serves 4

1 1/2 Tbsp butter
1 1/2 Tbsp olive oil
4 boneless chicken breasts, skin-on
Coarse sea salt and freshly ground black pepper
1 lemon, juiced and zested
1/2 cup creme fraiche or sour cream

Preheat oven to 375 F.  Heat a large ovenproof skillet over medium-high heat.  After 3 minutes, add the butter and oil.  Generously season the chicken with salt and pepper.  Place the chicken skin side down in the skillet and cook until browned, then flip the chicken over int he pan and brown the other side.

Transfer the skillet to the oven and bake for 12-15 minutes or until the juices run clear when the thickest part of the chicken breast is pierced with a knife.

Carefully return the skillet to the stove. Remove chicken to a serving platter and keep warm. Drain fat from skillet, reserving 1 Tbsp. Over medium heat, add the lemon juice and use a spatula to scrape any drippings from the bottom of the pan. Simmer for 1 minute then remove from heat, add the cream fraiche and lemon zest, and stir until well melted. Turn the heat on low and cook until the sauce just begins to bubble.

Pour sauce over the chicken and sprinkle with minced parsley. Serve with oven roasted potatoes or mushrooms sautéed with garlic.

Photo by dunham_1

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