October 03, 2007

Chicken Breasts in Lemon Cream Sauce

*edited to add a photo and comments*

Chicken seems to be a staple in most homes (ok, those that aren't vegetarian). It's so quick and easy and can be made in so many ways. Still... don't you find that you are looking at a chicken breast at 5:00 pm and thinking; "What in the heck am I going to do with it this time?" LOL. Here is a quick and simple sauce to go with it. Lemon and chicken is a winner... cream sauces and chick are winners. You can't go wrong!

Chicken Breasts in Lemon Cream Sauce

6 T. butter divided
12 oz. mushrooms, sliced
4 boneless chicken breasts
salt & pepper
1 c. chicken broth
1 c. heavy cream
2 T. fresh lemon juice
1/2 t. white pepper

Saute mushrooms in 3 T. butter until tender; set aside. Sprinkle chicken with salt and pepper; dredge in flour. Melt remaining butter in skillet, add chicken and saute 5 mins. on each side until golden brown. Remove from skillet and keep warm.

Add broth to skillet scraping up brown bits. Bring to boil; reduce heat simmer until reduced to 3/4 cup. Stir in cream and lemon juice. Cook over med. heat until slightly thickened. Stir in mushrooms, white pepper and salt to taste. Add chicken and simmer for 15 to 20 minutes until the sauce is thickened.

*edited to add*

I made these tonight and I wanted to add a couple tweaks I made to the recipe. I used a mixture of seasoned bread crumbs and flour. I loved it. It smelled so good! I couldn't wait to eat. We also like our sauces nice and thick so I added a couple tablespoons of flour to 1/3 c water and then whisked it in to make the sauce thicker. It was perfect. Served with broccoli because I knew the sauce would taste excellent together on the plate... and it was!Print Friendly and PDF