Chicken Breasts in Lemon Cream Sauce

Total Time
50mins
Prep 15 mins
Cook 35 mins

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Ingredients Nutrition

Directions

  1. Melt 3 tbs butter in a large skillet over medium heat.
  2. Add mushrooms and saute until tender.
  3. Remove with a slotted spoon and set aside.
  4. Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  5. Melt remaining 3 tbs butter in skillet.
  6. Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  7. Transfer chicken to a serving platter (keep warm).
  8. Add broth to skillet, scraping up browned bits.
  9. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  10. Stir in cream and lemon juice.
  11. Cook over medium heat until slightly thickened.
  12. Stir in mushrooms, white pepper& salt to taste.
  13. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  14. Serve over rice or noodles.
Most Helpful

5 5

This recipe was delicious with a subtle hint of lemon. I made the recipe exactly as written and served it over egg noodles with a salad and garlic bread. Thanks for a great recipe!

5 5

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)

5 5

I had wondered if this would actually be very lemony and it had the perfect subtle hint of lemon just as Dreamgoddess said. I made it just as the directions said and it is excellent!!!!