Sauteed Chicken In Lemon Cream Sauce – a delicious recipe with chicken breasts, butter, lemon juice, whipping cream, chicken broth, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
2
Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
3
Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
4
Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
5
Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
6
Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.
609
kcal
Calories
38
g
Fat
3
g
Carbs
62
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 boneless skinless chicken breasts, 1/4 cup butter, 2 tablespoons dry vermouth, 2 tablespoons fresh lemon juice, and more.
Yes, Sauteed Chicken In Lemon Cream 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.
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