Community Pick
Chicken Breasts in Lemon Cream Sauce
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 tablespoons butter, divided
- 12 ounces mushrooms, sliced
- 6 boneless chicken breasts
- all-purpose flour (to dredge)
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon white pepper
- salt and pepper
directions
- Melt 3 tbs butter in a large skillet over medium heat.
- Add mushrooms and saute until tender.
- Remove with a slotted spoon and set aside.
- Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
- Melt remaining 3 tbs butter in skillet.
- Add chicken and saute 5 to 6 minutes on each side or until golden brown.
- Transfer chicken to a serving platter (keep warm).
- Add broth to skillet, scraping up browned bits.
- Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
- Stir in cream and lemon juice.
- Cook over medium heat until slightly thickened.
- Stir in mushrooms, white pepper& salt to taste.
- Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
- Serve over rice or noodles.
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Reviews
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I had this recipe in my cookbook,and decided to make it for dinner last night.My taste buds were ready,but to my dismay,when I went to the freezer,I didn't have chicken breasts!I was determined I WAS going to fix this recipe.I used boneless chicken thighs,and the results were wonderful. My Dh is a bigger fan of lemon than me-so when I fix next time WITH chicken breasts,I think I will use ony 2 tablespoons of lemon.He didn't know there was lemon in the dish, so I think I can make him happy and me too. Thanks for sharing your recipe,Cher.:0)
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This was delicious! But, as I was making it for guests, I did add in a little make-ahead twist so that I wasn't tied up in the kitchen while my guests were here. So, instead of cooking the chicken right through in the frying pan, I only cooked it for 2-mins each side . . enough to get the delicious golden brown crunchy coating but not enough to cook it straight through. I then followed the rest of the recipe as stated, but, instead of putting the chicken back into the frying back with the sauce to simmer, I took the sauce (made exactly as stated in the recipe, by the way) off the heat and let it cool down a little. Then, I put the chicken in a ceramic baking dish and dumped all the sauce/mushrooms straight onto it instead, and then stuck the dish in the fridge. That way, after my guests had arrived, all I had to do was let it come back to room temperature, then slide the baking dish into a preheated 350 degree over for 45 minutes - and the chicken came out moist and juicy and perfectly cooked. Note: I tasted the sauce before putting it in the oven and it tasted VERY lemony and I wasn't convinced, lol, even though I followed the recipe exactly . . . but it toned down very nicely after baking and actually was perfect. Will definitely be making this again!
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Tweaks
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I am usually cooking for 7-10 people- and thus one skillet is not big enough. I dredge my chicken in flour with s&p, then pan sear it until cooked. I make the sauce in another pot, in the same order as the recipe- HOWEVER: I add some flour (since the chicken wasn’t in there) to thicken the sauce. I think I used about 1/4 cup per “recipe”. (Since I was tripling the sauce, I used 3/4 to 1C flour to thicken it-we like the sauce quite thick.) It came out perfect and you don’t miss cooking the chicken in the sauce at all.
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I really enjoyed this! I have been looking for low to moderately-low sodium recipes that I will actually LIKE instead of feeling deprived. The lemon in this helped disguise the salt I left out. Like most folks on this site, I did tinker a bit with the recipe *grin*. I used Borden Lite Cream to reduce the fat a bit, no-salt-added chicken stock, Smart Balance instead of butter, and I added garlic at the end, just because I happen to feel that everything is better with garlic. The flavor combination of the butter, lemon, and cream is very pleasant. I had it with angel hair pasta, and indulged in seconds about 20 minutes later. LOL
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