Creamy Lemon Garlic Chicken Casserole

 Creamy Lemon Garlic Chicken Casserole

Ingredients:

  1. 4 chicken breasts
  2. Salt and pepper from the mill
  3. 1 cup (250 mL) chicken broth
  4. 2 tablespoons of lemon juice
  5. 1 tablespoon minced garlic clove
  6. 1/2 teaspoon cayenne pepper flakes
  7. 1 tablespoon of olive oil
  8. 1/3 cup (90 mL) minced shallots
  9. 2 tablespoons of butter
  10. 1/4 cup (65 mL) 35% cream
  11. 2 tablespoons finely chopped parsley or basil
Creamy Lemon Garlic Chicken Casserole Ingredients: 4 chicken breasts Salt and pepper from the mill 1 cup (250 mL) chicken broth 2 tablespoons of lemon juice 1 tablespoon minced garlic clove 1/2 teaspoon cayenne pepper flakes 1 tablespoon of olive oil 1/3 cup (90 mL) minced shallots 2 tablespoons of butter 1/4 cup (65 mL) 35% cream 2 tablespoons finely chopped parsley or basil Preparation: Press or cut the chicken breasts to a thickness of about 1/2 inch. Sprinkle salt and pepper on both sides of the chicken pieces. In a measuring cup, combine the chicken broth, lemon juice, garlic clove and cayenne pepper flakes. Preheat the oven to 375 ° F (190 ° C). Heat the olive oil in a saucepan over medium high heat. Add the chicken and sear it for 2 to 3 minutes per side. Set the chicken aside. Reduce the heat to medium, add the shallots and the chicken broth mixture to the pot. Reduce for 8 to 10 minutes, stirring regularly, until about 1/3 of the sauce remains. Remove from the heat, add the butter and mix until it is completely integrated. Add the cream and mix well. Return the chicken pieces to the pot and toss well to make sure they are well covered with the sauce. Place the pan in the oven for 5 to 8 minutes or until the chicken is cooked through. Garnish with the herbs.
Creamy Lemon Garlic Chicken Casserole

Preparation:

  1. Press or cut the chicken breasts to a thickness of about 1/2 inch. Sprinkle salt and pepper on both sides of the chicken pieces.
  2. In a measuring cup, combine the chicken broth, lemon juice, garlic clove and cayenne pepper flakes.
  3. Preheat the oven to 375 ° F (190 ° C).
  4. Heat the olive oil in a saucepan over medium high heat.
  5. Add the chicken and sear it for 2 to 3 minutes per side. Set the chicken aside.
  6. Reduce the heat to medium, add the shallots and the chicken broth mixture to the pot. Reduce for 8 to 10 minutes, stirring regularly, until about 1/3 of the sauce remains.
  7. Remove from the heat, add the butter and mix until it is completely integrated. Add the cream and mix well.
  8. Return the chicken pieces to the pot and toss well to make sure they are well covered with the sauce.
  9. Place the pan in the oven for 5 to 8 minutes or until the chicken is cooked through.
  10. Garnish with the herbs.

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