Creamy Lemon Chicken Breasts

I don’t know about you, but I quite often find Chicken Breast recipes can be dry and uninteresting – well this will really crank it up a step.

My Creamy Lemon Chicken Breasts recipe is something quite different. Cream and Lemon are a match made in heaven whether it’s is a sweet or savoury dish. This recipe is so quick and easy, in fact in around 10 – 15 minutes you can have this sensational meal on the table, how’a that for quick? It can be served with pasta, rice or mashed potatoes, however I prefer it with my creamy mashed cauliflower, you can get my recipe for that here Creamy Mashed Cauliflower

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5 from 1 vote

Creamy Lemon Chicken Breasts

This is going to lift your Chicken Breast dish to the next level, it's so delicious and creamy.

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4 people

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Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Creamy Lemon Chicken

Cuisine: Fusion

Calories per Serving 442

Author: :Mr. Paul

Ingredients

Metric - US Customary

• 500 g chicken breasts 2 large (see my notes)
• ½ tsp salt
• Black pepper
• 35 g plain flour
• 40 g butter unsalted
• 1 cloves garlic finely chapped or crushed
• 300 ml chicken stock fresh, carton or cube they’re all OK
• 185 ml double cream not single as it can split easily
• 3 - 4 tbsp lemon juice adjust to taste
• 2 tsp Dijon mustard
• 75 g Parmesan cheese grated

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• FOR THE CRISPY CHICKEN
• 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.
• FOR THE SAUCE
• 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!

Paul's Tips
use 2 large breasts split in half, or 4 small ones around 150g each and flatten with your fist until it’s about 1.5cm / 1/2" even thickness.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Main Courses, Meat, Mediterranean, Recipes