Lemon Shallot Chicken 

This Lemon Shallot Chicken is a bright and flavorful dish that’s perfect for a weeknight dinner. The combination of lemon, shallots, and garlic creates a delicious sauce that pairs beautifully with the chicken. Here’s how to make it:

Ingredients:
1 ½ lbs chicken breast, thinly sliced (about 6 pieces)
3 tablespoons all-purpose flour, divided
1 tablespoon light butter, divided
2 shallots, sliced
2 garlic cloves, minced
1/2 cup lemon juice (from 2-3 lemons)
½ cup white wine
1 cup chicken broth
½ cup unsweetened almond milk (or milk of choice)
Fresh parsley, for garnish
Instructions:
Prepare the Chicken:
Season the thinly sliced chicken breasts with salt and pepper. Dredge each piece in 1 tablespoon of flour, shaking off any excess.
Cook the Chicken:
In a large skillet, melt 1/2 tablespoon of light butter over medium heat. Add the chicken pieces in batches (if necessary) and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Sauté Shallots and Garlic:
In the same skillet, add the remaining 1/2 tablespoon of butter. Add the sliced shallots and sauté for about 2-3 minutes until they become translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Make the Sauce:
Pour in the lemon juice, white wine, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes to reduce slightly.
Add Creaminess:
Stir in the almond milk (or milk of choice) and the remaining 2 tablespoons of flour, whisking until smooth. Allow the sauce to simmer for another 2-3 minutes until it thickens slightly.
Combine:
Return the cooked chicken to the skillet, coating it in the lemon shallot sauce. Let it cook for an additional 2-3 minutes to heat through.
Serve:
Garnish with fresh parsley and serve the Lemon Shallot Chicken over rice, pasta, or with a side of vegetables.