Ingredients
-
6
-
12
-
6
-
-
1
-
1
-
3
-
1/2
-
-
-
-
-
-
-
Directions
Chicken Breasts in Lemon Cream Sauce, My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird We love this over all types of pasta , I am usually cooking for 7-10 people- and thus one skillet is not big enough I dredge my chicken in flour with s&p, then pan sear it until cooked I make the sauce in another pot, in the same order as the recipe- HOWEVER: I add some flour (since the chicken wasnt in there) to thicken the sauce I think used about 1/4 cup per recipe (Since I was tripling the sauce, used 3/4 to 1C flour to thicken it-we like the sauce quite thick ) It came out perfect and you dont miss cooking the chicken in the sauce at all , Great recipe The key is browning the chicken and saving the juices and drippings for the sauce The recipe was great over rice No leftovers left Jim in Canada
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Steps
|
1
Done
|
Melt 3 Tbs Butter in a Large Skillet Over Medium Heat. |
|
2
Done
|
Add Mushrooms and Saute Until Tender. |
|
3
Done
|
Remove With a Slotted Spoon and Set Aside. |
|
4
Done
|
Sprinkle Chicken With Salt& Pepper, Dredge in Flour, Shaking Off Excess. |
|
5
Done
|
Melt Remaining 3 Tbs Butter in Skillet. |
|
6
Done
|
Add Chicken and Saute 5 to 6 Minutes on Each Side or Until Golden Brown. |
|
7
Done
|
Transfer Chicken to a Serving Platter (keep Warm). |
|
8
Done
|
Add Broth to Skillet, Scraping Up Browned Bits. |
|
9
Done
|
Bring to a Boil, Reduce Heat and Simmer Until Reduced to Approximately 3/4 Cup. |
|
10
Done
|
Stir in Cream and Lemon Juice. |
|
11
Done
|
Cook Over Medium Heat Until Slightly Thickened. |
|
12
Done
|
Stir in Mushrooms, White Pepper& Salt to Taste. |
|
13
Done
|
Add Chicken and Simmer For 15-20 Minutes or Until Sauce Is a Medium Thick Consistency. |
|
14
Done
|
Serve Over Rice or Noodles. |
