Creamy Lemon Chicken with Garlic

 This will be new recipe #84. I think hitting my 100 will be no problem this year. I guess that's ONE good thing about COVID.

This was a super easy, low carb dinner. I served it with broccoli too...gotta get my greens in. I chopped the chicken up into bite size pieces. That's just how I roll. I don't think that makes too much of a difference.

Creamy Lemon Chicken with Garlic
Recipe from Thatlowcarblife.com

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  Photo from ThatLowCarbLife
  

  1 pound thin sliced chicken breasts
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil
• 1 c chicken broth
• 1 T lemon juice
• 3 cloves garlic, minced
• 2 T butter
• ¼ c heavy cream
• 1 T dill

Season the chicken on both sides with salt and pepper.

Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.

Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.

Add the chicken stock, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.

Allow chicken stock to reduce by half, about 10 minutes.

Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.

Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.

Serve immediately.