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TBC's Chicken in Lemon Butter Cream Sauce


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Member since 2013

Serves 2 | Prep Time 5 | Cook Time 25

Ingredients

2 boneless, skinless Chicken breasts; halved, and pounded to 1/4 inch thickness
1 cup All purpose flour
1 teaspoon black pepper
1/2 teaspoon Kosher Salt
1 teaspoon garlic powder
1/4 cup Butter; (1/2 stick)
3/4 cup Heavy cream
1/4 cup Butter; (1/2 stick) for sauce
3 Lemons
1/2 cup Dry white wine
1 Shallot; minced
2 tablespoons Fresh parsley chopped


1. In a small shallow bowl combine flour, kosher salt, black pepper, and garlic powder. Mix well.


2. In a large skillet, over medium heat, melt 1/2 stick of butter. Once butter is 1/2 melted, coat each chicken breast well with the flour mixture, and place into the skillet.


3. Cook first side about 5-6 minutes until golden brown, then flip and continue to cook for 5-6 minutes.


4. At the last minute of cooking, squeeze juice of 1 lemon over the chicken, let simmer for 1 minute, then remove from heat, and transfer the chicken to serving plate and set the pan with the drippings aside.


5. In a small sauce pan, over medium heat, add shallot and 1/2 cup of wine, stir, and reduce to about 2 to 3 tablespoons. Then add 1/2 stick of butter, melt, then add heavy cream, and juice from 1 lemon and whisk. Let warm through, then remove from heat, and pour sauce over chicken breasts.


6. Serve with lemon wedges, or slices topped with fresh parsley.


Pairs Well With


Notes

A simple, tasty chicken dish, with a creamy lemon sauce.

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