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Chicken Breasts In Lemon Cream Sauce

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Ingredients

Adjust Servings:
6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Nutritional information

509.3
Calories
360 g
Calories From Fat
40 g
Total Fat
20.4 g
Saturated Fat
177.7 mg
Cholesterol
335.2 mg
Sodium
3.8 g
Carbs
0.6 g
Dietary Fiber
1.5 g
Sugars
33.8 g
Protein
324 g
Serving Size

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Chicken Breasts In Lemon Cream Sauce

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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.

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    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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