Tuesday, February 14, 2012

Lemon Cream Chicken

This was a very tasty chicken dish so give it a try and pretty easy. Another nice date night like meal that looks like you know what you are doing in the kitchen and pretty easy.
Thanks to Taste of Home
1/2 cup plus 1 tablespoon all purpose divided.
1/2 teaspoon salt and pepper
6 boneless skinless chicken breast
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream divided
3 tablespoons lemon juice
1/2 lb. fresh mushrooms sliced
In a large plastic bag combine 1/2 cup flour, salt, and pepper add chicken a few pieces at a time.
Seal and shake to coat.
In a large skillet cook chicken in butter for about 8-9 minutes on each side or until meat thermometer reads 170. remove chicken and cover and keep warm.
Add broth to pan drippings. Bring to a boil over med heat, stir to loosen browned bits. Simmer uncovered for 10 minutes or till broth is reduced to 1/3 cup. Stir in 3/4 cup of cream, lemon juice and mushrooms. Cook over med-low heat for about 5 minutes.
Combine remaining flour and cream until smooth in bowl. Stir into skillet bring to a boil. and cook stirring for about 2 minutes or until thickened. return chicken to skillet and heat through.
This did not say to serve over pasta but we thought it would be good and it was.

2 comments:

The Japanese Redneck said...

Looks delicious!

michael said...

i love creamy chicken recipes. thanks for this one!