Creamy Lemon Chicken

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Step 1

In a large bowl, season the chicken with 2 TBSP all-purpose seasoning, 1 TSP of lemon pepper seasoning, and 2 TBSP of smoked paprika.

Step 2

To a separate bowl or plate, season all-purpose flour with 1 TBSP all purpose seasoning and 2 TBSP smoked paprika. Dredge chicken in flour and set aside.

Step 3

To a large pan on medium high heat, heat 2 tbsp olive oil and 2 tbsp of butter. Once the butter is melted, add chicken to the pan and sear until completely cooked through, about 4-5 minutes per side. Remove chicken once cooked. Repeat this step for the other two chicken breasts.

Step 4

To that same pan, lower heat to medium and add in 2 finely diced shallots. Cook until translucent and follow with 6 cloves of garlic. Cook for one additional minute, moving the garlic around the pan constantly.

Step 5

Add in 1/2 cup of Chardonnay and allow liquid to reduce by half. Once reduced, add in 6 TBSP lemon juice, stir, and then follow with 1 1/2 cups of heavy cream. Whisk to combine all ingredients.

Step 6

Once sauce is combined, lower heat to medium low and allow to simmer. Sauce will slightly thicken. Once sauce is thickened and can coat the back of a spoon, add in 2 TBSP all purpose seasoning, 1 TSP lemon pepper seasoning and 2 TSP black pepper.

Step 7

Place chicken back in sauce for 2 minutes and top with 1/2 cup parsley. Serve immediately.