Lemon Cream Chicken Recipe
Lemon Cream Chicken Recipe photo by Taste of Home

Lemon Cream Chicken Recipe

Publisher Photo
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: 5 min. Cook: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Cook: 45 min.
MAKES: 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, cubed
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound fresh mushrooms, sliced

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lemon Cream Chicken in Taste of Home February/March 2001, p44

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Lemon Cream Chicken

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Jul. 13, 2012

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

MY REVIEW
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!

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