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Lemon Cream Chicken Recipe

Lemon Cream Chicken Recipe

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."
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD:6 servings

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
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms

Directions

  • 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
  • 2. In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
  • 3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
  • 4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through. Yield: 6 servings.

Nutritional Facts

1 serving: 381 calories, 25g fat (15g saturated fat), 129mg cholesterol, 488mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 27g protein.

Reviews for Lemon Cream Chicken

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MY REVIEW
sgronholz User ID: 1473861 241912
Reviewed Jan. 17, 2016

"What an outstanding recipe! I've been making this delicious chicken since the recipe was first published in Taste of Home, and it remains a family favorite!"

MY REVIEW
Cicarrillo7815q User ID: 8508994 231764
Reviewed Aug. 25, 2015

"Great receipe! My family absolutely loved it. I substituted limes instead of lemons and it still came out perfect! I also seasoned the flour for coating the chicken, with thyme. My husband, teenager and my 8 year old gobbled it down. Kept hearing mmmmm over and over again. Thank you for sharing receipe."

MY REVIEW
cherylltalbot User ID: 2878779 226578
Reviewed May. 19, 2015

"Nothing wrong with this recipe, but too bland for us. My husband remarked that it was "ok, but don't bother making this again". We will stick with piccata when we want the chicken and lemon flavor combination."

MY REVIEW
millsapm User ID: 1794642 219678
Reviewed Feb. 4, 2015

"Great recipe. Followed as written except to serve over basil flavored linguine. It made enough sauce for us. My 4 and 6 year olds went back for seconds."

MY REVIEW
pixie9999 User ID: 2561170 204121
Reviewed Jun. 4, 2014

"This was delicious. On his first bite my husband said, "oh this is good" then told me 3 more times this was really good. Will definitely make this again."

MY REVIEW
Mrskelly User ID: 6433735 204120
Reviewed Sep. 19, 2013

"Absolutely delicious! Any time a recipe calls for fresh mushrooms, I always saute them with diced white onion, a splash of wine (red or white) and organic beef stock. I went ahead and started the mushrooms in a separate pan beforehand, then got going with the rest of the dish. It takes longer to saute the mushrooms but is so worth it for the true, full flavor they can add. I doubled the sauce recipe because I know my family and they're crazy for sauces. Other than those two changes, I made the recipe as it was. So, so delicious. I actually caught my daughter licking the extra sauce up from her plate! ;-)"

MY REVIEW
Potroast911 User ID: 3101033 91246
Reviewed Oct. 6, 2012

"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!"

MY REVIEW
peaceful_816 User ID: 2043694 84343
Reviewed Jul. 13, 2012

"Super easy to make, and tastes so good! Definitely a repeat recipe!"

MY REVIEW
sylviasaturn User ID: 4711875 51243
Reviewed Dec. 12, 2011

"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!"

MY REVIEW
eli05 User ID: 3750978 84888
Reviewed Dec. 4, 2011

"Didn't change a thing. So yummy!"

MY REVIEW
Miku User ID: 6343928 30811
Reviewed Nov. 15, 2011

"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."

MY REVIEW
BarBaker User ID: 4255600 91244
Reviewed Apr. 14, 2011

"Yumm! So good over white rice with a veggie on the side."

MY REVIEW
katlaydee3 User ID: 3741999 45630
Reviewed Aug. 30, 2010

"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."

MY REVIEW
tswear User ID: 1822456 29848
Reviewed Jul. 13, 2010

"OMG my family absolutely loved this recipe! I poured this over linguine and made a wonderful meal. Don't change anything, it's great!"

MY REVIEW
dilbert098 User ID: 3743376 35295
Reviewed May. 17, 2010

"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!"

MY REVIEW
SandyC79 User ID: 1568273 84324
Reviewed Feb. 25, 2010

"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!"

MY REVIEW
sunflwerchick User ID: 4096152 29289
Reviewed Dec. 19, 2009

"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!"

MY REVIEW
cwbuff User ID: 441425 35289
Reviewed Nov. 1, 2009

"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."

MY REVIEW
beautyfrumpain User ID: 3342867 34901
Reviewed Jan. 15, 2009

"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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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.