Skillet Creamy Lemon Chicken
photo by Swirling F.
- Ready In:
- 6 medium boneless skinless chicken breasts, cut into cubes
- olive oil
- 2 tablespoons garlic butter (I use Land O'Lakes)
- 2 tablespoons garlic, minced or 1 tablespoon garlic paste
- 3 cups chicken stock
- 1⁄3 cup heavy cream
- 1 1⁄2 - 2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
- 1 cup dry white wine
- 1⁄4 cup lemon juice (to taste)
- 2 tablespoons capers, drained and chopped
- 1 tablespoon fresh parsley, chopped
- In a nonstick skillet, heat olive oil over med high.
- Stir in garlic butter until melted.
- Add chicken.
- Cook 5 min to brown, then reduce heat to med.
- Turn chicken and cook about 4-5min more until juice runs clear when pierced.
- Transfer chicken to a warm dish.
- Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
- In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
- Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
- Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
- Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
- **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
- Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.
Questions & Replies
Pict. shows breaded fried - no mention of flour or crumbs plus instr. say cut in cubes-, instr. say olive oil- no olive oil mentioned in ingred. list-, ingred. list says garlic butter - plain butter in instr., ingred. list says cream- no cream in instr.-. I know people have made the dish by reading the reviews but it sounds like some of them made a similar recipe but not this one. I've been cooking for many...many....years but this recipe has me scratching my head. I've done one similar before and can again but this recipe would turn me off completely if I wasn't familiar with how to cook. What gives??????
Let's start with the photo. It is misleading because it shows what appears to be either fillets or slices of chicken breast, but the ingredients call for cutting the chicken up into squares. The ingredient list includes heavy cream. When you're following the instructions, I don't see where you add the cream, so I had to throw it in as an afterthought. I also discovered I needed flour which I didn't see in the ingredient list. All-in-all, the recipe is okay. I probably won't tackle this again.
YUM YUM YUM this is sooooo good! My whole family gobbled it up tonight for dinner, mopped up the sauce with their potatoes, and my daughter asked if I could please remember to make this chicken next year for her birthday dinner. Now THAT is a compliment! Instead of garnishing with slices of lemon, I zested my lemon before squeezing the juice for the recipe. I chopped the zest up very finely, and added it to the sauce at the same time as the capers. We adored the bright lemon flavor that the zest added. This is an outstanding chicken recipe, Gatorbek! Thank you so much for sharing it!
RECIPE SUBMITTED BY
I live on the coast of Florida, near St. Pete. Great seafood abounds here! Cooking good, family friendly meals is my passion, and my kids are as into it as I am. (My 3 year old cracks a mean egg!) <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">