Lemon Basil Cream Chicken

 Lemon Basil Cream Chicken 

1 Pound of  Boneless and Skinless Chicken Thighs or Chicken Breast

1 Teaspoon of Salt and Pepper 

1 1/2 Teaspoon of Lemon Pepper Seasonings

1 Teaspoon of Old Bay or Soul Food Seasonings 

1 Cup of Flour ( Gluten Free dieters can use almond flour instead) 

3 Tablespoons of Vegetable Oil 

4 Tablespoon of Butter ( Divided) 

1 Teaspoon of Minced Garlic 

1 Teaspoon of Minced Shallots

1 Pint of Heavy Cream or Light Cream

1/4 Cup of Lemon Juice ( 3-4 four fresh squeezed lemons or lemon concentrate) 

1 1/2  Cup of Chicken Broth ( Unsalted or Salted ) 

1 Tablespoon of Fresh or Dried Basil 

1/4 of Fresh Parmesan Cheese 

1. Preheat oven to 375 degrees. 

2. Prepare Dredge Mix; Combine salt, pepper, lemon pepper, old bay/soul food seasoning and flour. Mix in a large bowl. 

3. Prepare Chicken: Remove Chicken from package and add to bowl of dredge mix. Coat each piece evenly. 

4. Sauté Your Chicken: In a large skillet or dutch oven. On medium add vegetable oil and 2 Tablespoon butter. Next add a few pieces of chicken laying flat on your skillet. Cook 5-6 minutes on each side until golden brown. Place chicken in  large casserole dish. Repeat until all chicken has been sautéed.

5. Create your Sauce: Turn your skillet on low heat adding butter, garlic and shallots. Sauté for 2 minutes scraping all the pan dripping off the skillet. Add 2 tablespoons of butter, heavy cream, lemon juice and 1 cup of chicken broth.  Add fresh basil. Whisk vigorously until your sauce is slightly thicken. 

6. Bake Chicken: Pour lemon cream sauce over chicken in the casserole dish bake covered  for 30-35minutes. 

7. Remove and let in stand for 5-10 minutes, Then enjoy.

**Helpful Tip; This can be served with brown rice, rice cauliflower or mashed potatoes.