Regan’s Chicken

**To be cooked after finishing Dan’s slow cooked carrots**

Ingredients:

Leftover liquid from the slow cooked carrots

4 thin cut boneless/skinless chicken breasts

½ of a large onion, chopped

2 tsp. Garlic paste

2 tsp. Basil paste

Zest of 1 small lemon

Juice of 1 small lemon

1tsp. Flour

1 cup chicken broth

Directions:

1. In the skillet that the slow cooked carrots were made, sear the chicken breasts on both sides...about 2 minutes on each side.
2. Remove the chicken and let it rest on a wire rack...be sure to have a plate underneath to catch the drippings.
3. In the meantime, add the onion, garlic paste, basil paste and lemon zest to the skillet. Stir and cook until the onions become caramelized.
4. Stir in the chicken broth and lemon juice.
5. Add the chicken back to the skillet, along with any juice from the plate...and mix together.
6. Cover and simmer on low until the chicken is fully cooked...at 165 degrees.
7. Remove the chicken and add flour to the skillet. Mix it in...it’ll thicken the sauce/glaze.
8. Plate your chicken and pour some thickened sauce/glaze over it….Done!