Chicken Breasts in Lemon Cream Sauce

Submitted by Just Cher

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 88.74 ml butter, divided
• 340.19 g mushrooms, sliced
• 6 boneless chicken breasts
• all-purpose flour (to dredge)
• 236.59 ml chicken broth
• 236.59 ml heavy whipping cream
• 44.37 ml fresh lemon juice
• 2.46 ml white pepper
• salt and pepper

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.

Reviews

[Dreamgoddess]

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!

 

[Chef 920429]

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)

 

[Michaelk69]

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!

 

[Virginia Chandler]

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!!!!

 

[kitina]

this was really good, I used half and half cream and it turned out wonderful, I will be making this often!