Chicken Breasts in Light Lemon Sauce

"I found a version of this recipe in the paper and tinkered with it to try to lighten it up. This is what I came up with. Some times I saute sliced mushrooms and add them to the sauce. This is good served with rice."
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Ready In:




  • Season chicken breasts with salt and pepper.
  • Melt margarine in a large skillet, add chicken stock, and bring to a boil.
  • Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
  • Add the sherry, lemon juice and lemon peel to the stock in the skillet.
  • Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
  • Remove sauce from heat and pour over the chicken.
  • Sprinkle the parmesan cheese over.
  • Place under the broiler until golden brown (should only take a couple of minutes).

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  1. This was terrific! I know the neighbors all up and down the country road were looking around and were quite puzzled as to where this delectable, enticing, aroma was coming from. The lemon was spot on, and I also particularly loved the use of lemon/pepper seasoning here. I did however use 1/2 evaporated milk, and 1/2 whole milk, and since I was halving this, it worked out perfectly. A very smooth taste that balanced well with the chicken and the lemon. I will be making this often, as soon as this weekend for the farm-hands. Thanks so much for posting! Made for *Everyday is a Holiday* December 2009
  2. This was too lemony for our taste. I tasted a little piece of chicken that broke off as I was turning it over and I liked the taste, but after adding the lemon the taste was totally different. I'll try the recipe again but omit the lemon juice and zest and I think we will like it better.
  3. Tasty recipe. Easy and fairly quick. It came together nicely. Good blend of flavors. Could be served for company too.


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