Lemon Skillet Chicken

1. Heat a large 10 or 12-inch skillet over medium high heat.
2. Once the skillet is hot, add 2 tablespoons of the butter.
3. Add the chicken breasts. Cook for 5 to 7 minutes on one side, depending on the thickness of the chicken breasts. Cook until the chicken starts to brown.
4. Turn the breasts to cook on the other side, for about 5 more minutes. Transfer the chicken to a plate.
5. Reduce the heat to medium. Add the onion and a pinch of sea salt. Cook and stir for a few minutes.
6. Add the garlic. Cook and stir for a few more minutes.
7. Add the bone broth and lemon juice. Increase the heat to medium high. Cook for 12 minutes, or until the liquid reduces by half.
8. Whisk in the heavy cream. Heat briefly over medium high heat, but don’t boil it.
9. Add the chicken breasts and remaining butter to the skillet. Turn the chicken breasts to coat both sides with the sauce.
10. Reduce the heat and simmer on low for 5 to 10 minutes, or until the sauce thickens and the chicken breast reaches a temperature of 165 degrees F. (74 degrees C.). Remove from the heat. 
11. Serve hot, sprinkled with a little fresh parsley. This dish goes well with potatoes, rice, pasta or a green vegetable.

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