Chicken Breasts in Lemon Cream Sauce

This recipe has my favorite flavors; lemon

and cream. They always make a lick your

plate clean sauce for chicken. 

I use 3 large boneless breasts that I cut

in half lengthwise and pounded slightly for

an even thickness. You can use 4 smaller

breasts too. Keep the other ingredients

the same so you'll have plenty of sauce...

yum! 

 Gather all the ingredients.

 Saute' the mushrooms in 3 T butter.

Brown nicely. 

Meanwhile, coat the chicken breasts

in flour, shaking off excess. Season

with S&P. 

Then remove them to a plate.

 Add the remaining 3 T butter to the pan.

 Saute the floured and seasoned chicken 

about 5 minutes per side until golden brown. 

 Add the broth to the skillet, stirring to loosen

all the browned bits. Simmer to reduce slightly.

 Stir in the cream and lemon juice.

Cook until slightly thickened. 

 Season with white pepper and salt.

 Return the mushrooms and chicken. Simmer 

for 15  minutes to thicken the sauce.

Serve with rice or noodles and a fresh

green vegetable. 

Chicken Breasts in Lemon Cream Sauce

6 T butter

12 oz mushrooms, sliced

6 boneless chicken breasts

flour to dredge

salt and pepper

1 C chicken broth

1 C heave cream

3 T lemon juice

½ t white pepper

Melt 3 T butter in a large skillet and saute the

mushrooms until browned; remove from pan.

Season chicken with salt & pepper and dredge

in flour coating with sides, shake off excess.

Add remaining 3 T butter to the skillet and sauce

the chicken for 5 minutes on each side until 

golden brown. Transfer chicken to a platter

 and keep warm in a low oven. Add the broth to

 the skillet, scraping up browned bits. Bring to a 

boil and simmer until reduced to about ¾ C. 

Stir in the cream and lemon juice. Stir in

 the mushrooms, white pepper and salt to taste.

Return the chicken to the pan and simmer for 15

minutes or until the sauce thickens. 

Serve with rice or noodles.

6 servings

Enjoy!

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