Instructions
Prep the chicken. Pat chicken dry with a paper towel. Season both sides of the chicken with salt and pepper.
Cook the chicken. Heat a large skillet to medium-high heat. Add in avocado and chicken breast. Saute for 5-6 minutes per side. Remove the chicken from the pan when the internal temperature has reached 165°F and put on a plate to rest.
Melt the butter. While the chicken is resting, add 2 tablespoons of butter to the pan along with shallots and garlic. Saute for 2-3 minutes.
Cook the flour. Add in flour, whisk into the butter shallot mixture for 1 minute until flour slightly browned.
Pour in the broth. Slowly pour in the chicken broth, whisking the entire time until the lumps are gone.
Season it. Let simmer for 1-2 minutes. then add in lemon juice, lemon zest, fresh thyme, red pepper flakes, salt, pepper and last 2 tablespoons of butter. Whisk together and keep at a slow simmer for an additional 3-4 minutes, stirring throughout.
Return the chicken. Add chicken back into the pot and cook for 1 minute.
Serve. Garnish with lemon slices and chopped parsley.
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