Lemon Chicken With Matchstick Vegetables Recipe

Name: Lemon Chicken With Matchstick Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breasts; salt and pepper; 1/2 cup butter, melted and skimmed; 2 teaspoons white wine or 2 teaspoons vermouth; 1 teaspoon grated lemon peel; 2 teaspoons lemon juice; 1 cup heavy cream; parmesan cheese; Matchstick vegetables; 2 large carrots; 2 parsnips; 1 medium zucchini (or 1/2 zucchini 1/2 yellow squash); 1 shallot, minced; 2 tablespoons butter; salt and pepper

Servings: persons

6 boneless skinless chicken breasts
salt and pepper
1/2 cup butter, melted and skimmed
2 teaspoons white wine or 2 teaspoons vermouth
1 teaspoon grated lemon peel
2 teaspoons lemon juice
1 cup heavy cream
parmesan cheese
Matchstick vegetables
2 large carrots
2 parsnips
1 medium zucchini (or 1/2 zucchini 1/2 yellow squash)
1 shallot, minced
2 tablespoons butter
salt and pepper

1
Pound chicken breasts until they are about 1/4 inch thick.
2
Salt and pepper them on both sides, then set aside.
3
Prepare vegetables.
4
Peel carrots and parsnips.
5
Cut into matchsticks about 1 1/2 inches long.
6
Wash zucchini and/or squash.
7
Trim ends and cut into matchsticks like carrots.
8
Melt butter in a large skillet.
9
Saute shallot until tender.
10
Add carrots and parsnips and stir fy until tender crisp, about 5 minutes.
11
Add zucchini/squash and cook additional 3 minutes.
12
Do not overcook.
13
Season with salt and pepper.
14
Place in casserole and keep warm.
15
Saute chicken in skillet in butter, 5-8 minutes turning occasionally until no longer pink.
16
Remove chicken only from skillet and place in casserole on top of vegetables.
17
Mix wine, lemon peel and juice and add to butter in the skillet.
18
Remove pan from heat.
19
SLOWLY add cream so it does not curdle.
20
Pour sauce over chicken and vegetables.
21
Sprinkle with parmesan cheese.
22
Broil 2 minutes and serve.

731

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, salt and pepper, 1/2 cup butter, melted and skimmed, 2 teaspoons white wine or 2 teaspoons vermouth, and more.

Yes, Lemon Chicken With Matchstick Vegetables 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.

That's it — enjoy your meal!

Lemon Chicken With Matchstick Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions