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Lemon Cream Chicken

 Lemon Cream Chicken
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."
6 ServingsPrep: 5 min. Cook: 45 min.

Ingredients

  • 1/2 cup plus 1 tablespoon King Arthur Unbleached 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.

2 of 2

Lemon Cream Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.