Chicken in Lemon Cream #OurFamilyTable

Tender white meat chicken cutlets, dredged in seasoned flour, browned in butter and finished with a lemon cream sauce.

We are having Dairy for Dinner with our From the Dinner Table Group.......

                                                        

Dairy for Dinner

• Alcohol Free Cheese Fondue by That Recipe
• Cheese Burek by Art of Natural Living
• Chicken in Lemon Cream by A Day in the Life on the Farm
• Creamy Chicken and Mushroom Pasta by Making Miracles
• Loaded Beer Cheese Potato Soup by Cheese Curd In Paradise
• Pea and Ricotta Carbonara by A Kitchen Hoor's Adventures
• Scalloped Potatoes by Palatable Pastime
• Southwest Corn and Potato Chowder by Hezzi-D's Books and Cooks

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This is a quick and easy weeknight dinner.  Sometimes I add mushrooms to the chicken.  This time I opted to serve it with pasta and add some asparagus during the last few moments of cooking time for the noodles.  This sauce is perfect with pasta and you can just as easily add fresh peas, broccoli or any other vegetable you love while cooking the pasta for a complete, nutritious meal.

quick, easy, chicken, lemon, cream

Entrees, Chicken

American

Yield: 4 servings

Author: Wendy Klik

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Chicken in Lemon Cream

Tender white meat chicken cutlets, dredged in seasoned flour, browned in butter and finished with a lemon cream sauce.

Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

• 4 (4 oz.) chicken breast cutlets
• 1/2 c. flour
• salt and pepper, to taste
• 1/2 stick butter
• 1 c. chicken broth
• 1 c. heavy cream
• juice of 1 lemon

Instructions:

1. Pound cutlets until all are of similar thickness.  
2. Place the flour, salt and pepper in a bag.  Add the cutlets and shake to coat.
3. Melt the butter in a large skillet over med high heat.  Add the cutlets and cook for about 7 minutes per side until golden brown and an internal temperature of 165* is reached.
4. Remove the chicken to a plate and set aside.  Add the broth to the pan and bring to a boil.  Cook and stir, scraping up any browned bits stuck to the bottom of the pan until liquid is reduced by half. This should take about 10-15 minutes.
5. When broth is reduced, stir in cream and lemon.  Return the chicken and any drippings on the plate to the pan, reduce heat and gently heat through without boiling.
6. Place onto a serving platter and ladle sauce over the chicken.

Calories
542.50

Fat (grams)
37.09

Sat. Fat (grams)
22.11

Carbs (grams)
14.71

Fiber (grams)
0.47

Net carbs
14.24

Sugar (grams)
2.36

Protein (grams)
36.76

Sodium (milligrams)
490.61

Cholesterol (grams)
189.15

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