Lemon Cream Chicken

• Meat

  • 6 Chicken breast, boneless skinless

• Produce

  • 1/2 lb Mushrooms, fresh

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 3 tbsp Lemon juice

• Baking & Spices

  • 9/16 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 cup Heavy whipping cream

Found on tasteofhome.com

Description

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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition