PageRecipe of the Week
Creamy Lemon Chicken
bob gave this new dish his highest rating "beyond excellent"
6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper
Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tablespoons butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.Stir in cream and lemon juice.Cook over medium heat until slightly thickened.Stir in mushrooms, white pepper and salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles
notes: i used a whole can of broth and, of course, left out the mushrooms, also, you could probably use half and half in place of the heavy cream