Monday, January 10, 2011

Lemon Cream Chicken

I found this recipe at and we loved it. I think we loved the sauce more than anything, especially over rice. I fried the breasts like written (Option 1) but next time I'm going saute them (Option 2) in a little olive oil and save on the calories. Enjoy!

1/2 cup plus 1 T. flour divided (option 1)
1/2 t. salt (optional)
1/2 t. pepper (optional)
6 boneless skinless chicken breast halves
1/4 c. butter (optiona 1)
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

Option 1: In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm. OR

Option 2: Season chicken breasts as you would like. Heat a little olive oil in skillet. Cook chicken 6-7 minutes on each side until done. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced to approximately 1/3 cup. Stir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes or util mushrooms start to soften. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Serve over rice or noodles.

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