Ingredients
1 tbsp. olive oil
1 tbsp. butter
4 boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 tbsp. low-sodium chicken broth
1 small shallot, chopped
3 cloves garlic, minced
1 tbsp. fresh thyme leaves, plus more for garnish
4 red potatoes, thinly sliced into rounds
1/4 c. lemon juice
1/4 c. heavy cream
1 large lemon, halved and thinly sliced
Preparation
Step 1In a large skillet over medium heat, heat pan. Add oil and butter. Add chicken and season with salt and pepper. Cook until deeply golden, 7 to 8 minutes per side. Transfer to a plate.Step 2Add chicken broth to skillet and deglaze pan, scraping up any brown bits with the bottom of a wooden spoon. Add shallot, garlic, and thyme to skillet and cook until fragrant, 2 minutes. Add potatoes and season with salt and pepper. Cover and cook 8 minutes. Step 3Add lemon juice, heavy cream, and lemon slices and stir to completely combine. Simmer 2 minutes.Step 4Return chicken (and any accumulated juices) to pan and coat in sauce. Simmer 3 to 5 minutes more.Step 5Garnish with thyme and serve with pan sauce.
