Friday, September 26, 2014

Chicken Breasts in Lemon Cream Sauce

Today's tried and true recipe, Chicken Breasts in Lemon Cream sauce, is one that I love. L.O.V.E., love. How do I love thee?  Let me count the ways - heavy cream, butter, mushrooms, lemon - what's not to love? This is the kind of recipe you save for a special occasion because it's just so good, so bad, so right. I cannot wait to make this again...and again...and again.   



I found the wonderful recipe on Food.com. It had 5 stars and awesome reviews. The dish was pretty simple and one I knew I had to try. I love lemon chicken, lemon anything, and once I read the reviews, I could not wait to make this for dinner. Just reading the ingredients, I knew it would be fantastic.  

Here are some reviews on food.com for the recipe:
"This is over the top marvelous - I made extra and later used it for chicken crepes. The sauce is simply divine! DH thought the sauce would be too rich and heavy - it is just the opposite, light and refreshing. This is sure to be a regular on our menu. Thank You!"
 "This is fabulous! It is one of my favorite meals, served over rice with broccoli on the side. MMMMMM-MMMMMMM-MMMMM!! I usually add a touch more lemon because I like the zing. Great recipe, thanks."
This meal was awesome! We loved the lemon flavor. It was not too over powering but just right. Thanks for posting this wonderful dish."
Mega-Hit! My family loved this recipe when I made it for my son's Baptism. It is so very tasty and we look forward to eating it again. I didn't make a single change to the recipe; there was absolutely no need! Thanks so much!"
"This was so good! We served it with mashed potatoes. My mouth is watering just thinking about it again!"
My neighbor made this for us the other night and I thought I was about to die! I love it! Thanks for sharing! I can't wait to make it for myself. This will definitely be a staple meal in our house!"



NOTE:  When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it! It's important to me to share the love and send you to the original source.


Chicken Breasts in Lemon Cream Sauce

Ingredients
  • 6 chicken breasts - boneless, skinless
  • 6 tablespoons butter - divided
  • 12 oz mushrooms, sliced
  • flour, to dredge chicken
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
  • 1/2 tsp white pepper
  • salt and pepper
Directions
Please head to Food.com, for the directions and to print this wonderful recipe. Be sure to read the reviews too!

Tips:
  • I doubled the sauce because my chicken breast were so large. When I make it in the future, I plan to always double the sauce - that includes the mushrooms. 
  • Instead of measuring the lemon juice, I just squeezed a fresh lemon. Since I doubled the sauce, I used the juice from two whole lemons. 
  • I served the chicken and sauce over angel hair pasta.  
  • Not a fan of mushrooms? Leave them out.     

Thank you so much for stopping by!
Cheers!

18 comments:

Mel@Mellywood's Mansion said...

Ooh I love anything lemon yum

Linda B said...

Made this tonight and it was great. I used thin sliced chicken breasts so I only cooked it for 10 minutes once I added the chicken to the sauce. It was great. A nice change for chicken. I added a sprig of rosemary to the sauce as it thickened and used peas instead of mushrooms because I didnt have any mushrooms. Added frozen peas towards the end of cooking time. Served it over spagetti squash and finished with fresh chopped parsley

Anonymous said...

I sure will try it, sounds delicious;-)))

Phil Swayzee said...

Made this for supper last evening. Delish! An afterthought was that a pinch of tarragon would be good in it too. Will try that next time. Thanks for the recipe!

Lorie Cruz said...

Making this right now and it smells so good, I can't wait to try it! I added some sliced onion and minced garlic to the mushrooms, and I used the juice of 1 whole lemon, but it still wasn't as lemony as I would have liked, so I added the zest of another lemon and WOW! Just the punch that it needed! This will be one of our tried-and-true recipes from now on!

Gail Baird said...

Is there a lower fat version?

Alli Agner said...

Can I use milk if I do not have heavy whipping cream??

Alli Agner said...

Will this turn out if I were to use regular milk instead of heavy whipping cream?

Mary N said...

Hi ALli!

Here is what I found in the comments section for the recipe regarding heavy whipping cream...

This reviewer used 2% milk and gave the recipe 4 stars, "I had to make a few changes due to what I had on hand. Used 2% milk and didn't add mushrooms. I cant wait to make it as is but it was still very good. Nice change from my always requested Chicken alfredo. Thanks for sharing!"

This reviewer gave the recipe 5 stars and used half & half - "Very good!! I used half and half, it's what i had on hand. Turned out great! Adding to my rotation! :)"

And one more reviewer that used Half & Half and gave the recipe 5 stars - "this was really good, I used half and half cream and it turned out wonderful, I will be making this often!"


Hope this helps!

Mary N said...

Hi Gail -

You might want to check out the comments section of the recipe and see if others found a way to lighten it up and not compromise on taste. I have only made it "original" version. It's not a recipe you would make often - it's a special occasion meal in my house because of the high fat/calorie content.

Mema to 7 said...

How did you make this in the air fryer?

Mema to 7 said...
This comment has been removed by a blog administrator.
Mary N said...

I used a large non-stick skillet.

Dragonomine said...

I'm eating this right now. It's really good but I did tweak it. Since this is "lemon" sauce I thought it should taste like lemon. One wasn't enough. I would suggest 3. I also used the entire pint of heavy whipping cream. I think half a block of cream cheese would do wonders too. I'm not sure if I would make it again as I have a sink full of dishes from making it.

Anonymous said...

Made this tonight it was great! i did one lemon with zest and instead of whipping cream i used plain greek yogurt. Family loved it!

Mary Ann Lipstreuer said...

I made it last week and it as absolutely refreshing and delicious. The only question I have is the lemon sauce was VERY runny and went right thru the angel hair pasta to the plate so there wasn't a lot of flavor on the pasta. Is there a way to thicken it up?

Thank you!

Emma Faith said...

wow! I was not aware of this cooking method. I love the food at all difficult to handle temptation.Looks great!! I love your blog, thank you for all your tips and advice :)

Hair Tyson said...

Yummy. I will try this method tomorrow.