Chicken with creamy lemon sauce

Ingredients: 4 chicken breasts, skinless 1/4 tspn salt 1/4 teaspoon of freshly ground pepper 1 tbsp olive oil 1 Cup of chicken broth 1 Tbsp fresh lemon juice 1/4 cup finely diced onion 1 tbsp chopped cilantro 3 Tbsp heavy cream 2 tbsp unsalted butter

Preparation: Preheat the oven to 375° f or 190° c sprinkle each breast with salt and pepper. In a large pan, heat oil on medium-high. Add the chicken and cook for 6-7 minutes, giving them back once. Besides the jugs book. Remove the pan from the heat and add the broth, lemon juice, onion, cilantro. Back to the fire. Cook and stir to scrape the browned bits from the bottom of the pan. Bring to a boil. Let simmer gently, uncovered, for 10 minutes or until the liquid is reduced to about 1/4 cup. Put the medium-low heat, then add the cream and butter. Stir until the butter has melted. Add the chicken to the sauce and place the pan in the preheated oven. Bake, uncovered, until the chicken is completely cooked, about 5-10 minutes. Serve the chicken with sauce on top, garnish with cilantro and serve.

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