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. |
