Chicken Breasts in Lemon Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta. 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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