Lemon-Herb Chicken Saute

This dish was interesting, not my cup of tea, though!!  The shallot was too texturally present in the sauce.

Lemon-Herb Chicken Saute

sauteed chicken breast

1/2 c. heavy cream

1 shallot, minced

2 t. grated lemon zest 

2 t. fresh thyme leaves or 1/4 t. dried

1 t. minced fresh tarragon leaves or 1/2 t. dried

2 T fresh lemon juice (about 1/2 lemon)

salt and pepper

1. Saute chicken.

2. Pour cream into skillet and increase heat to medium-high. Deglaze skillet by heating cream to boiling and scraping loose browned bits on bottom of pan with wooden spatula or spoon. Add shallot, lemon zest, thyme, and tarragon.  Cook, stirring frequently, over medium-high heat until cream is thickened, about 3 minutes. Stir in lemon juice and remove from heat. Season sauce to taste with salt and pepper.

3. Spoon sauce over chicken. Serve hot.