Monday, August 16, 2010

Lemon Cream Chicken

This is another recipe that I got from the Sisters Cafe Blog. I have made it a couple of times and we really like it. The second time I made it, I put a slice of ham and a slice of swiss cheese on just before serving it. The recipe calls for mushrooms, but I don't add those because Steve is allergic to them. I bet it is AMAZING with the mushroooms though. This chicken goes perfectly with the rice pilaf recipe I previously posted.

Lemon Cream Chicken

1/2 cup plus 1 T. flour, divided
1/2 t. salt
1/2 t. pepper
6 boneless skinless chicken breast halves
1/4 c. butter
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

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