- 2 boneless, skinless chicken breasts (about 1 ½ lb)
- Kosher salt and freshly ground pepper
- ½ c all-purpose flour
- 2 tbsp extra virgin olive oil, divided
- 1 shallot, diced
- 2 cloves garlic, minced
- ¾ c low sodium chicken broth
- 2 small sprigs rosemary
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp cold salted butter
Season chicken with salt and pepper. Lightly dredge in flour to coat, shaking to remove excess.
In a large nonstick skillet, heat 1 tbsp oil over medium high heat. Add chicken and cook 3-4 minutes per side until golden brown. Transfer chicken to plate and set aside. Add remaining oil to skillet and cook shallot and garlic until soft, about 2-3 minutes. Add chicken broth, using a wooden spoon to scrape up browned bits from bottom of skillet. Return chicken and any accumulated juices to the pan. Add rosemary to sauce and bring to a simmer. Cook until the liquid has reduced to ½ c and chicken is cooked through, about 7 minutes.
Transfer chicken to a cutting board to rest. Turn off heat and add lemon juice and cold butter and season to taste with salt and pepper, to taste. Stir the sauce as butter melts to create an emulsified sauce. Slice chicken on the bias and place on serving platter. Pour sauce over chicken and serve immediately.
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