This Chicken in Lemon and Cream is one of those meals where you can’t believe something that tastes this good could be so simple to make. Seriously, this is chicken is amazing and the sauce . . . holy moly!! It’s really all about the sauce here people, it’s divine and becomes even more divine after it comes out from under the broiler. The pat of butter you top each chicken breast with melts into the cream sauce and oh my goodness, it’s amazing.
This chicken is great served with our favorite rice or baked potatoes. It’s a great dish for the holidays or any occasion. It definitely has that “wow” factor going on and will impress anyone you serve this too.Print
- 6 boneless (, skinless chicken breast, pounded to about 1/2” thick)
- Salt and Pepper
- 1/4 cup butter
- 3 Tbsp. White Wine or Sherry ((I used cooking wine))
- 2 tsp. lemon zest
- 3 Tbsp. lemon juice
- 1 cup heavy cream
- 1/2 cup half-n-half
- Extra butter
- Grated Parmesan cheese
- Salt and Pepper chicken breasts, both sides.
- Melt 1/4 cup butter in a large skillet and saute chicken breasts about 4 minutes on each side. Transfer chicken to an oven proof baking or serving dish.
- In a small saucepan, combine the white wine, lemon zest and lemon juice.Bring it to a low boil and cook for one minute. Slowly whisk cream and half and half in. Season with salt and pepper to taste.
- Pour sauce over chicken. Put a pat of butter on each piece of chicken and sprinkle with Parmesan cheese.
- Put in oven under the broiler for just a few minutes, until the top of the chicken starts to brown. Watch closely, this only takes a few minutes.
You can use chicken broth in place of the wine/cooking wine.
Recipe Source: Adapted slightly from Beyond Parsley Cookbook
I linked up at Buns in My Oven