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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (278g) Recipe makes 6 servings |
||
| Calories 453 | ||
| Calories from Fat 308 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 34.2g | 52% | |
| Saturated Fat 18.7g | 93% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 167mg | 55% | |
| Sodium 296mg | 12% | |
| Potassium 497mg | 14% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 1.3g | ||
| Protein 32.8g | 65% | |
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Chicken Breasts in lemon cream sauce
By: Just Cher
Jan 8, 2003
My family loves chicken and this is a quick & tasty way to spruce up the ever day bird. We love this over all types of pasta.
SERVES 6
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
Directions
1
Melt 3 tbs butter in a large skillet over medium heat.2
Add mushrooms and saute until tender.3
Remove with a slotted spoon and set aside.4
Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.5
Melt remaining 3 tbs butter in skillet.6
Add chicken and saute 5 to 6 minutes on each side or until golden brown.7
Transfer chicken to a serving platter (keep warm).8
Add broth to skillet, scraping up browned bits.9
Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.10
Stir in cream and lemon juice.11
Cook over medium heat until slightly thickened.12
Stir in mushrooms, white pepper& salt to taste.13
Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.14
Serve over rice or noodles.
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Featured Reviews for This Recipe
From: Chef Nonie39
On Jan 21, 2008
I made this recipe exactly as stated. The taste was kind of bland. I may have done something wrong, but I probably won't try this again. It also is close to another recipe I have that is made the same way but omiting the mushrooms and adding parm cheese instead.
From: ClaireBear123
On Jan 4, 2008
WOW! Looking for a new chicken recipe and decided to try this one. It was delicous! I used heavy cream instead of whipping cream because I had it on hand, and I didn't measure the lemon, I just squeezed about half the lemon juice out of a large lemon-- which made the lemon have more of a zing! I also diced and sauteed half of a large red onion instead of using mushrooms because I don't really like them-- it turned out great! I served this over Linguine and it was really good! Definately a great recipe even for those who don't like mushrooms! Thanks!!
From: Dreamgoddess
On Jan 17, 2003
This recipe was delicious with a subtle hint of lemon. I made the recipe exactly as written and served it over egg noodles with a salad and garlic bread. Thanks for a great recipe!
From: kitina
On Feb 22, 2003
this was really good, I used half and half cream and it turned out wonderful, I will be making this often!
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