Name: Chicken in Lemon and Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6 boneless, skinless chicken breast, pounded to about 1/2″ thick; Salt and Pepper; 1/4 cup butter; 3 tablespoons White Wine or Sherry (I used cooking wine); 2 teaspoons lemon zest; 3 tablespoons lemon juice; 1 cup heavy cream; 1/2 cup half-n-half; Extra butter; Grated Parmesan cheese

Ingredients

Units Scale

6 boneless, skinless chicken breast, pounded to about 1/2” thick
Salt and Pepper
1/4 cup butter
3 tablespoons White Wine or Sherry (I used cooking wine)
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup heavy cream
1/2 cup half-n-half
Extra butter
Grated Parmesan cheese

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Instructions

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.

Notes

You can use chicken broth in place of the wine/cooking wine.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Chicken/Poultry