Chicken Breasts In Light Lemon Sauce Recipe

Name: Chicken Breasts In Light Lemon Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless chicken breasts; 1/4 teaspoon salt; 1/2 teaspoon pepper (I actually use lemon pepper); 2 tablespoons margarine; 2/3 cup chicken broth; 2 tablespoons sherry wine (I have used wine in a pinch); 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 1 cup evaporated skim milk; 2 teaspoons cornstarch; 1/8 - 1/4 cup parmesan cheese (depends on your preference)

Servings: persons

6 boneless chicken breasts
1/4 teaspoon salt
1/2 teaspoon pepper (I actually use lemon pepper)
2 tablespoons margarine
2/3 cup chicken broth
2 tablespoons sherry wine (I have used wine in a pinch)
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup evaporated skim milk
2 teaspoons cornstarch
1/8 - 1/4 cup parmesan cheese (depends on your preference)

1
Season chicken breasts with salt and pepper.
2
Melt margarine in a large skillet, add chicken stock, and bring to a boil.
3
Add the chicken breasts and cook over medium heat, turning once or twice, just until the chicken is no longer pink (this should take 6-10 minutes). Remove the chicken to an ovenproof pan.
4
Add the sherry, lemon juice and lemon peel to the stock in the skillet.
5
Add cornstarch to the evaporated milk, mixing well. Slowly add to the skillet, stirring constantly. Bring to a boil so it thickens.
6
Remove sauce from heat and pour over the chicken.
7
Sprinkle the parmesan cheese over.
8
Place under the broiler until golden brown (should only take a couple of minutes).

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 boneless chicken breasts, 1/4 teaspoon salt, 1/2 teaspoon pepper (I actually use lemon pepper), 2 tablespoons margarine, and more.

Yes, Chicken Breasts In Light Lemon Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts In Light Lemon Sauce

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