3 thick boneless skinless chicken breasts (you will cut them in half the long way to make 6 thinner pieces)
salt and pepper
1 cup low-sodium chicken broth
2 tablespoons lemon juice (about 1 lemon hand-squeezed) + one more lemon
1 tablespoon minced garlic
½ teaspoon red pepper flakes
3 tablespoons olive oil, divided
⅓ cup finely diced red onions
1/2 cup unsweetened vanilla almond milk
Pinch of flour
Optional: 2 tablespoons chopped parsley or basil
- Slice chicken breasts length-wise so you have 6 thinner pieces. Sprinkle salt and pepper on both sides.
- In a small bowl, whisk together the chicken broth, lemon juice, garlic, and red pepper flakes.
- Using two large skillets over the stove, heat 1 Tbsp. olive oil in each a large skillet over medium high heat and add three pieces of chicken to each skillet. Allow to brown both sides (about 3-5 minutes per side). Don't worry if the chicken isn't cooked completely through because we'll be adding it back in later. Remove chicken and set aside on a plate.
- Reduce heat to medium and split the remaining olive oil between both pans. Divide the red onions and chicken broth mixture and add to pans. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains.
- When the sauce has slightly thickened, turn heat to low and whisk in the almond milk and pinch of flour to thicken. Add the chicken back into the pans and mix in with the sauce. Cook until chicken is completely cooked through, about 8-10 minutes. Top with chopped parsley or basil and serve warm with additional lemon slices. I squeezed the other lemon over top and it was SO delicious.
**I diced some of the extra chicken and stuck it in the freezer to use later. I also diced some extra and used some of the leftovers the following day over a salad. It was awesome. Hope you enjoy!