More Great Recipes: Main Dish | Poultry | Stove

Creamy Lemon Chicken

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Member since 2007

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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


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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