Chicken Breasts in Lemon Cream Sauce

"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."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Ana H. photo by Ana H.
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Ana H. photo by Ana H.
Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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)
  3. 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!
  4. 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!!!!
  5. this was really good, I used half and half cream and it turned out wonderful, I will be making this often!


  1. I added 50ml white wine to the chicken broth and used cornflour to dredge
  2. 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.
  3. My family liked this to my surprise. They can be really finicky. I did have to make one change. I can't eat mushrooms so I sautéed a sweet onion instead. I will definitely make it again.
  4. 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
  5. My family RAVED over this! I made twice the amount of sauce because my family likes lots of sauce, and used evaporated milk instead of whipping cream. Served over egg noodles. YUM!



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