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Lemon Cream Chicken Recipe

Lemon Cream Chicken Recipe photo by Taste of Home

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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."

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Lemon Cream Chicken Recipe

Prep: 5 min. Cook: 45 min.

Yield: 6 Servings

5 45 50

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced

Directions

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.
In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.
Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

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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Reviews for Lemon Cream Chicken

Lemon Cream Chicken

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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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