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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


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


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

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