Chicken in Lemon Cream Sauce

This Chicken in Lemon Cream Sauce is a quick and easy way to spruce up the everyday chicken! It is good to serve over pastas as well.

6 Tbsp. butter, divided

12 oz. sliced fresh mushrooms

6 boneless chicken breasts

flour to dredge

1 cup chicken broth

1 cup heavy whipping cream

3 Tbsp. fresh lemon juice

1/2 tsp. white pepper

salt and pepper to taste

Melt 3 Tbsp. 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 and pepper, dredge in flour, shaking off the excess. Melt remaining 3 Tbsp. butter in skillet. Add chicken and saute 5-6 minutes on each side or until golden brown.

Transfer chicken to a serving platter and keep warm. Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to about 3/4 cup.

Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper, salt and pepper to taste.

Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles.

Serves 6

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