More Great Recipes: Main Dish | Poultry | Stove

Creamy Lemon Chicken


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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


Melt 3 tablespoons 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 excess.


Melt remaining 3 tablespoons butter in skillet.


Add chicken and saute 5 to 6 minutes on each side or until golden brown.


Transfer chicken to a serving platter (keep warm).


Add broth to skillet, scraping up browned bits.


Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.


Stir in cream and lemon juice.


Cook over medium heat until slightly thickened.


Stir in mushrooms, white pepper and salt to taste.


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


Pairs Well With


Notes

I oginally saw this posted by Maddymoo.

I used thin chicken cutlets; didn't have any mushrooms in the house.I doctored the amounts a bit. It was very good over noodles.

Serve over rice or noodles.

A dash of local for every season
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