Lemon Creme Chicken

Lemon Creme Chicken This was an unexpectedly delicious chicken meal. We had some whipping cream, chicken broth and lemon left over from another recipe, so being the poor recent graduates that we are, we don’t want to waste anything so we searched for a recipe with both lemon and cream, and came up with this gem. Thanks Taste of Home for this delicious recipe:

1/2 cup plus 1 tablespoon Unbleached flour | divided

1/2 teaspoon salt

1/2 teaspoon pepper

6 boneless skinless chicken breast halves (4 ounces each)

1/4 cup butter, cubed

1 cup chicken broth

1 cup heavy whipping cream, divided

3 tablespoons lemon juice

The recipe also called for a 1/2 C of fresh mushrooms, which we chose to leave out. We did add some parsley flakes instead.

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.

In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.

Enjoy! This one is good!