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Lemon Cream Chicken

June 30, 2013

Lemon Cream Chicken

A rich, creamy, lemon sauce tops this delightful chicken dish.     This dish is prepared quickly in a skillet  on the stove top.  Shown with Cheesy Potato Mounds.    It looks kind of boring because the sauce is white, but it tastes really good!  The lemon adds such a great flavor!

Lemon Cream Chicken (1)

NOTE:  Ingredients listed are for the full recipe.  Pictures shown is using 2 chicken breasts and the sauce recipe is cut in half.

3 skinless, boneless chicken breasts

Fillet each chicken breast by cutting it in equal halves the long way.

Lemon Cream Chicken (8)

Seasonings of your choice:  I used seasoned salt, garlic granules, and  pepper

Season chicken breasts on one side.

Lemon Cream Chicken (3)

1/4 cup Brummel and Brown butter  (not shown in pictures)

In a large skillet, melt butter.

Lemon Cream Chicken (2)

Place chicken in the skillet, laying the seasoned side down.  Season the other side once it is in the pan.

Cook chicken 6 – 7 minutes on each side, or until juices run clear.

Lemon Cream Chicken (4)

Remove chicken to plate – cover with foil to keep warm.

Lemon Cream Chicken (5)

1 cup chicken broth

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 by half.

Lemon Cream Chicken (6)

1 cup whipping cream, divided 3/4 cup and 1/4 cup

Stir in 3/4 cup of cream.

Lemon Cream Chicken (9)

3 T. lemon juice

Add lemon juice.

Lemon Cream Chicken (10)

1/2 pound fresh mushrooms, sliced

Add mushrooms.

Cook over medium/low heat for 5 minutes.

Lemon Cream Chicken (11)

1 T. flour

Combine flour with 1/4 cup cream, whisk until smooth.  Stir into skillet.  Simmer for about 2 minutes or until thickened.

Lemon Cream Chicken (12)

Plate chicken and spoon mushroom cream sauce over chicken.

Makes 6 servings.

WEIGHT WATCHERS:  8 PointsPlus per serving.  (This is calculated using heavy whipping cream.)  Points can be lowered by using Light Whipping Cream.

Recipe Source:  Taste of Home Magazine

FULL RECIPE WITHOUT PICTURES —

LEMON CREAM CHICKEN

3 skinless, boneless chicken breasts

Seasonings of your choice:  I used seasoned salt, garlic granules, and  pepper

1/4 cupBrummel and Brown butter

1 cup chicken broth

1 cup whipping cream, divided 3/4 cup and 1/4 cup

3 T. lemon juice

1/2 pound fresh mushrooms, sliced

1 T. flour

Fillet each chicken breast by cutting it in equal halves the long way.

Season chicken breasts on one side.

In a large skillet, melt butter.

Place chicken in the skillet, laying the seasoned side down.  Season the other side once it is in the pan.

Cook chicken 6 – 7 minutes on each side.

Remove chicken to plate – cover with foil to 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 by half.

Stir in 3/4 cup of cream.

Add lemon juice.

Add mushrooms.

Cook over medium/low heat for 5 minutes.

Combine flour with 1/4 cup cream, whisk until smooth.  Stir into skillet.  Simmer for about 2 minutes or until thickened.

Plate chicken and spoon mushroom cream sauce over chicken.

Makes 6 servings.

WEIGHT WATCHERS:  8 PointsPlus per serving.  (This is calculated using heavy whipping cream.)  Points can be lowered by using Light Whipping Cream.

Recipe Source:  Taste of Home Magazine

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