Lemon Cream Chicken

Marie's Note:

A wonderful creamy lemon sauced chicken breast dish that is delicious served either over pasta or rice.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1/2 cup flour, plus
• 1 tablespoon flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 boneless skinless chicken breast halves
• 1/4 cup butter
• 1 cup chicken broth
• 1 cup heavy cream, divided
• 3 tablespoons lemon juice (fresh only)
• 1/2 lb fresh mushrooms, sliced

Directions:

1. Place chicken between plastic wrap and pound to 1/2" thickness.
2. Salt and pepper chicken and dredge in flour.
3. In a large skillet, cook chicken in butter until juices run clear.
4. Remove chicken and keep warm.
5. Add broth to pan and bring to a boil over medium heat, stirring to loosen browned bits.
6. Simmer, uncovered for 10 minutes or until broth is reduced to 1//3 cup.
7. Stir in 3/4 cup of the cream, lemon juice and mushrooms.
8. Cook over medium low for 5 minutes.
9. Combine remaining flour and cream until smooth.
10. Stir into skillet, stirring constantly.
11. Bring to a boil, cook and stir for 2 minutes or until thick.
12. Return chicken to pan and heat thru.

Reviews

[Chef #1488406]

I sauted the chicken on both sides with spices till nicely brown on both sides {about 10 minutes}. Then proceeded with sauce. This is a keeper! I made it for dinner for 7 people and they loved it. I did increase the lemon juice by 1 TBLE. spoon. I too, served the sauce on the the side. This gets an A rating. Leslie

[Zewbiedoo]

This was good, though I think next time I might cook the chicken in olive oil instead of butter. I did not put the chicken back into the pan with the sauce but served it on the side so it wouldn't make the chicken breading soggy. The cream sauce was good and the lemon flavor was very subtle. I served with rice and asparagus.