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Chicken In Lemon Sauce

creative.chef's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chicken breasts 4 , split, skinned and boned
  Dry white wine 2 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  Lemon peel 3 (For Garnish)

Melt butter in large skillet over medium heat; add chicken.
Cook, turning, about 10 minutes or until chicken is brown and tender.
Remove chicken to ovenproof serving dish.
Discard butter from skillet.
Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute.
Stir in salt and white pepper.
Gradually pour in cream, stirring constantly, until hot; do not boil.
Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
Broil chicken about 6 inches from heat source until lightly browned.
Garnish with grapes and lemon peel.

Recipe Summary

Side Dish

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