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August 2, 2011
Saucy Lemon Chicken
Poultry Classics
Prep time:
15 minutescooking time:
20 minutes“This lemony chicken was one of Grandma's favorites, and she often requested it on her birthday.”
Ingredients
Serves 8
- 4 tablespoons butter
- 8 boneless, skinless chicken-breast halves
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine or chicken broth
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup whipping cream
- 1 cup sliced mushrooms
- 1/3 cup grated Parmesan cheese
Directions
1
Melt butter in large skillet over medium heat until foamy. Add chicken to skillet in single layer. Cook, turning once, until chicken is browned and no longer pink in center, about 10 minutes.
2
Remove chicken to broilerproof baking dish; set aside. Drain drippings from skillet. Preheat the broiler.
3
Add lemon juice, wine and lemon zest to skillet; cook and stir over medium heat 1 minute. Stir in salt and white pepper.
4
Gradually pour cream into skillet, stirring constantly. Simmer over medium-low heat until hot; do not boil. Pour hot cream sauce over chicken; sprinkle with sliced mushrooms and Parmesan.
5
Broil chicken about 6 inches from heat until lightly browned. Arrange chicken breasts and sauce on a serving platter. Garnish with grapes and lemon zest strips, if desired.
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Grandma's Secret Trick
Grandma's Secret Trick
Boneless, skinless chicken breasts were a staple in Grandma's kitchen. Since they were a little costly, Grandma purchased them in quantity when they were on sale to freeze for later use. Instead of freezing them all together, she wrapped each breast half individually in plastic wrap and popped them into a freezer bag. Then, whether it was just she and Grandpa for dinner or the whole family, she could easily thaw the number of chicken breasts she needed.
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