Has no one posted this yet?! This recipe definitely needs to be shared. This Lemon Cream Chicken dish is DELICIOUS! It’s another one of Mel’s amazing recipes that she printed into the cookbooks she made for us as wedding presents. I have been making it for almost 6 years now and I love it! I remember being very surprised at how wonderful it was the first time I made it. Of course I should have known, it was coming from Mel:) In fact, when I very first made it and was pretty new to cooking, I actually whipped up the whipping cream and just used 1 cup of that. I think it tastes wonderful that way too just fyi:) And to be honest, I have never breaded the chicken in this dish. I always just grill it in the skillet and skip to that part of the recipe. I bet it is really yummy but I think it is still awesome without! What do you usually do Mel? And thank you for this recipe so many years ago, I love it!
Lemon Cream Chicken
Submitted by Amy (but it’s Melanie’s recipe) ~ The Sisters Cafe
Recipe Source: Taste of Home Magazine
1/2 cup plus 1 T. flour divided (mostly optional)
1/2 t. salt (optional)
1/2 t. pepper (optional)
6 boneless skinless chicken breast halves
1/4 c. butter (mostly optional)
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced
In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. 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.