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Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
4 boneless skinless chicken breasts (or thighs)
salt and pepper
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon minced garlic
½ teaspoon red pepper flakes (or more to taste)
1 tablespoon olive oil
â
“ cup finely diced shallots (or red onions)
2 tablespoons salted butter
¼ cup heavy cream
2 tablespoons chopped parsley or basil
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1st Keep
 Celestielj
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