Recipe video above. Cream and lemon is a luscious combination and is stellar served over crispy chicken! It's super easy and fast to make, and the sauce is absolutely to die for. A little dusting of flour creates a terrific crispy coating on the chicken and gives the sauce something to cling to.
Keyword: chicken breast recipe, creamy lemon chicken
Author: Nagi | RecipeTin Eats
600g / 1.2lbchicken breasts (2 large)(Note 1)
1/4 cup (35g)flour
3 tbsp (40g)butter, unsalted
1 - 2garlic clove, minced
1 1/4 cups (325ml)chicken broth/stock
3/4 cup (185ml)cream, heavy/thickened (Note 2)
3 - 4tbsplemon juice (adjust to taste, start with 3 tbsp)
3/4 cup (75g)parmesan cheese, freshly grated OR store bought finely shredded (Note 3)
Pasta of choice(I used linguine)
Finely chopped parsley
Slice chicken breast horizontally to create two thin steaks (so you end up with 4 thin steaks in total).
Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.
Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate.
Add a touch of butter if your pan is dry - but you shouldn't need it. Add garlic, stir 10 seconds.
Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. Use a whisk if needed to dissolve mustard.
Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste.
Return the chicken to the pan (pour in any juices on the plate too), turn to coat.
Place chicken on serving plates with pasta or mashed potatoes. Sprinkle with fresh parsley if using. Spoon over Lemon Sauce and serve! (Bread for mopping wouldn't go astray either)
1. Chicken - use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2" even thickness.You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled "chicken schnitzel" (but no crumbs, just thin slices of chicken).2. Cream - light cream won't thicken as much. To decrease fat, better to use evaporated milk!3. Parmesan - must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought "sandy-like" parmesan, it just doesn't dissolve as well.4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.