Quick and easy low carb and keto friendly chicken dinner with a lovely butter lemon sauce.
Preheat your oven to 400°F
Season both sides of the chicken pieces with salt and pepper. If the breast pieces are very large you can cut them in half to make them thinner.
In a large cast-iron skillet heat olive oil over medium heat and brown chicken evenly on both sides, you do not need to fully cook it at this point.
Place the browned chicken on a sheet pan or in an oven proof baking dish and bake for about 15 minutes or until a thermometer reads 165°F
In the same skillet you cooked the chicken in add the chopped shallot and chopped fresh rosemary, and cook for a few minutes over a medium heat.
Add the chicken broth and bring to a boil, deglaze the pan, then reduce the heat and simmer until the broth is reduced by half.
Reduce the heat to low and add lemon zest and lemon juice.
Add the butter 1 tablespoon at a time, whisking continuously until the sauce is creamy.
Spoon sauce over the chicken pieces and serve hot.
found on www.noshtastic.com