Easy, Creamy Lemon Garlic Skillet Chicken... this popped up on my news feed and it looks delicious! Don't know if I can get Kay to make it, but I'm sure gonna try!
Or... maybe me can give it a go! 
Photo by Joe LingemanThe Kitchn | Sheela Prakash
... be sure to follow the link above and read the entire article, it's a fun read. Before I dive into how obsessed I am with this recipe, I have a quick PSA: When you’re shopping for the ingredients, go ahead and grab some rice or crusty bread. There’s a whole lot of velvety sauce going on here, and trust me when I say you’ll want to mop up every last drop.
This rich and creamy skillet dinner is just the kind of thing I want to eat on cold winter nights. The chicken breasts simmer in a pan of lemon garlic goodness, and taste like they were made at your favorite neighborhood Italian restaurant. Because the recipe comes together so quickly — less than 30 minutes — you can turn to it over and over again, no matter how busy life gets.
Lemon Garlic ChickenYield: Serves 4
Prep Time: 5 minutes
Cook Time: 18 minutes to 21 minutes
Ingredients 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
Instructions Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
Stir in the half-and-half or milk and broth 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 the heat 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 the parsley and lemon slices and serve immediately.
