Ingredients
1 lb. boneless skinless chicken breasts
kosher salt
lemon pepper
1 tbsp. extra-virgin olive oil
1/2 stick butter
3 cloves garlic, minced
Juice of 2 lemons and zest of 1
1/4 c. heavy cream
1 pt. small cherry tomatoes
1/4 c. shredded fresh basil
1 lemon, sliced into half moons
Cooked rice, for serving
Preparation
Step 1Season chicken all over with salt and lemon pepper. Step 2In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden and cooked through, 10 minutes per side. Transfer chicken to a plate and make pan sauce.Step 3Add butter to pan drippings and let melt. Add garlic and stir until fragrant, 1 minute, then add lemon juice and zest and cream. Bring to a simmer, then add cherry tomatoes, basil and lemon slices. Simmer until thick, 5 minutes, then add back chicken to skillet.Step 4Serve chicken over rice with pan sauce.
