Lemon Chicken

01Method

1. 1

   Warm the olive oil in a deep skillet over medium heat. Add the onion, shallots, and garlic, stirring occasionally until the onion turns translucent, about 5 minutes. Stir in half of the butter until melted.

2. 2

   While the onion mixture cooks, season the chicken pieces generously with salt and pepper. Add the chicken to the skillet and toss to combine. Stir in the zest and juice of one lemon and cook until the chicken turns opaque on the outside. Season with additional pepper, then incorporate the remaining lemon zest and juice.

3. 3

   Pour in the chicken broth and add the remaining butter. Stir to combine, then cover and let the mixture simmer until the chicken is fully cooked through with no pink remaining, 10 to 15 minutes.

4. 4

   Combine the cornstarch with the water and stir the slurry into the skillet. Continue cooking over medium-low heat, stirring, until the sauce thickens, about 5 minutes.