The addition of lemon makes this creamy sauce bright.
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1/2 cup low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley leaves
1 small lemon, thinly sliced
Thoroughly dry the chicken with paper towels. Generously season with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches add the chicken and sear until browned on the bottom, 6 to 7 minutes. Turn over and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until shallots and garlic are just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 more minute.
Stir in the broth and half-and-half (or milk) until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with parsley and lemon slices and serve immediately.
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