s LEMON CREAM CHICKEN RECIPE*****
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s LEMON CREAM CHICKEN RECIPE*****
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Ingredients
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Instructions *** 2-29-23 very good, made with boneless skinless chicken thighs pounded thin *** 3-21-17 excellent, served with some stewed tomatoes, pretty easy... *** 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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