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Mary Anne suggests her recipe for Lemon Cream Chicken. "If you want an entree that's quick, easy and elegant, you can't beat this one. The lemon cream sauce is what makes it irresistible. It goes so nicely with the chicken and mushrooms."
Nutritional Facts 1 serving (1 each) equals 403 calories, 26 g fat (15 g saturated fat), 148 mg cholesterol, 509 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Lemon Cream Chicken in Taste of Home February/March 2001, p44
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Oct. 06, 2012 by Potroast911
It was very rich, but still delicious. We had my sister and her family over for dinner and when the sauce was all gone she actually went to the kitchen and licked the pan clean. Wonderful recipe, thank you!
Reviewed on Jul. 13, 2012 by peaceful_816
Super easy to make, and tastes so good! Definitely a repeat recipe!
Reviewed on Dec. 12, 2011 by sylviasaturn
Made this tonight and me and my family loved it. Had plenty of sauce, but I see why other reviews mentioned making double the sauce - it was yummy!
Reviewed on Dec. 04, 2011 by eli05
Didn't change a thing. So yummy!
Reviewed on Nov. 15, 2011 by Miku
Really good. Left out the mushrooms, but only because a guest had an allergy. Also, or anyone worried about the fat content in the heavy cream, I substituted fat fee half & half and the sauce was great.
Reviewed on Apr. 14, 2011 by BarBaker
Yumm! So good over white rice with a veggie on the side.
Reviewed on Aug. 30, 2010 by katlaydee3
Loved this recipe. I left out the mushrooms because I don't like them. Served the chicken and sauce over Essenhaus egg noodles with steamed broccoli on the side.
Reviewed on Jul. 13, 2010 by tswear
OMG my family absolutely loved this recipe! I poured this over linguine and made a wonderful meal. Don't change anything, it's great!
Reviewed on May. 17, 2010 by dilbert098
This was a great recipe, I think I made the sauce a bit too thick, but it is worth another try. Not difficult to make, and we loved it, thanks for sharing!
Reviewed on Feb. 25, 2010 by SandyC79
Delicious! My family loves it when I make this for dinner! We like a lot of sauce, as we serve it over rice, so I do not reduce the broth to 1/3 cup, instead, I add a couple more tablespoons of lemon juice - always from fresh lemons, and mix corn-starch instead of flour with the cream for a nice smooth sauce. Fabulous!
Reviewed on Dec. 19, 2009 by sunflwerchick
The lemon cream sauce is soooo very good, I am a big fan of lemon anything, but my family is not and everone ate it and loved it. I served it with Rosemary rice and it was a huge hit!
Reviewed on Nov. 01, 2009 by cwbuff
This scrumptious recipe lives up to the cook's description - it really is easy and elegant! Don't change a thing, except maybe sauteeing the mushrooms in butter before adding them to the lemon cream sauce. Using FRESH lemon juice makes a difference, too. Serve this to special guests and you won't go wrong.
Reviewed on Jan. 15, 2009 by beautyfrumpain
This was SO great! I always make a extra batch of the sauce because I usually make homemade rice-a-roni and the sauce is really good on it. My family and I love this chicken and eat it over and over and over!
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