Creamy Lemon Chicken

Remove chicken breasts from packaging. On a plastic cutting board, use a meat tenderizer such as shown, to poke holes into the chicken. This allows the marinade to really get into the nooks and crannies.

Next, into a gallon size ziplock (or whatever container/bowl you'd like to use), add oil, beer, lemon juice, lemon pepper and onion salt. Squish around in bag or stir if using a bowl. Add chicken to mixture, seal bag and mix thoroughly. Place in refrigerator. Allow to marinate 30-60 minutes, flipping the bag every 10-15 minutes.

Preheat BBQ grill to 350.

When chicken is done marinating, spray grill with non-stick cooking spray. Place breasts on grill. Cook for 7-8 minutes per side, or until juices run clear. Cooking time may vary based on thickness of chicken. Cook longer if needed. With a basting brush, periodically baste with remainder marinade. When done, place cooked chicken breasts on  a platter to rest.

Dice half an onion.

Heat a medium-large sauté pan on a low to medium heat. Add a little dab of butter to pan and melt. Add onions to pan and cook until translucent.

Mince two cloves of garlic.

After onions are cooked, add garlic to the pan until fragrant, about a minute.

Next, add 1 cup of the chicken stock (leaving remaining 1/2 cup for later), lemon juice and bay leaf. Turn heat to a simmer and reduce liquids to about half the original amount. Just eyeball it, it's not detrimental. 

Once reduced, add heavy cream, chicken soup base, onion salt and pepper. Keep on a medium heat unit bubbly.

In a small bowl, add cornstarch and water and whisk. Pour into pan and continue to whisk in pan until thickened. Once thickened, if it's the consistency you're wanting, voila, you're finished. I like mine a little thinner, so I end up adding the remainder 1/2 cup of chicken stock.

Place a chicken breast on a plate and pour sauce mixture over.