Easy Weeknight Chicken

Step 1 -Heat a large skillet over medium heat and add the canola oil.

Step 2 -Season the chicken with the salt and the pepper.

Step 3 -Working in batches, add the chicken breasts to the oil in a single layer and cook until they are golden-brown, about 4-5 minutes.

Step 4 -Reduce the heat to medium-low, flip the chicken breasts, and cook, covered, until a meat thermometer inserted into the center of the chicken reads at least 165 degrees F, about 8 minutes. Repeat with the remaining chicken breasts.

Step 5 -Set the chicken breasts aside and keep them warm.

Step 6 -Heat a skillet over medium-low heat and melt 1 tablespoon of the butter.

Step 7 -Add the garlic, the shallot, the rosemary, the salt, and the pepper to the butter and cook, stirring frequently, until the garlic is fragrant, about 2 minutes.

Step 8 -Whisk the flour into the garlic mixture until it has lightly browned, about 1 minute.

Step 9 -Add the chicken stock to the sauce mixture and scrapy any of the browned bits from the bottom of the skillet.

Step 10 -Bring the sauce mixture to a boil, reduce the heat, and simmer, stirring occasionally, until it reduces and thickens, about 4-5 minutes.

Step 11 -Add the lemon juice and the remaining butter to the sauce mixture and stir to combine.

Step 12 -Season the sauce with the salt and the pepper.

Step 13 -Place the chicken breasts in the skillet on top of the sauce.

Step 14 -Serve the chicken drizzled with the sauce.