Lemon Cream Chicken Recipe

4.5 21 24
Lemon Cream Chicken Recipe
Lemon Cream Chicken Recipe photo by Taste of Home
Publisher Photo

Lemon Cream Chicken Recipe

Read Reviews
4.5 21 24
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min.

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

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

Nutritional Facts

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

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  • 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
  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.
Originally published as Lemon Cream Chicken in Taste of Home February/March 2001, p44

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Reviews forLemon Cream Chicken

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MY REVIEW
YLindsay User ID: 1500874 268600
Reviewed Jun. 27, 2017

"Did this exactly and loved every bite. I was afraid of too much lemon flavor, but it was super. The Husband said it was terrible and to put the leftovers in a tupperwear and put it in his car...meaning he loved it!! Oh and btw DOUBLE the sauce part...as it needed more sauce. I also served this over rice, instead of the suggested linguine in my Simple & Delicious magazine."

MY REVIEW
Psalm127-3 User ID: 7749892 260796
Reviewed Feb. 4, 2017

"a no go.

hubby said almost inedible-all you taste is lemon"

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!"

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