Chicken With Lemon & Cream

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our local state paper and a special feature of 7 recipes in 7 days. Note prep time could vary depending on if you are cutting up the chicken or have bought pre-cut - allow an extra 10 to 15 minutes to cut your own. UPDATE - thank you to KateL who has alerted me that I had not included the white wine in the ingredient list, I am estimating it would be a 1/4 cup based on similar recipes that I have made. I have since made this, I quartered a whole chicken and removed the wings from the breast, I left leg and thigh intact (we call that a Maryland cut of chicken)but I found that the wings and leg/thigh were cooked a good 15 minutes before the breast so had to remove them and continue cooking them and then return the wings and leg/thighs and continue with the recipe so next time I will half the breasts which I think will allow all the pieces to cook in the same time but it had a nice lemon flavour and was not to rich from the cream though there was not a lot of sauce and I served it with rice on the side and poured some of the sauce on the rice and the chicken and next time I would use a larger onion as I felt there was not enough though I love my onion, I also cut it chunky so the DH could remove any as he is intolerant to onion. My only other issue is I would cut back on the oil as the sauce was rather oily/fatty especially as I think the chicken leached a fair bit of fat in the cooking process, I was to award stars I would give it a 4 with the potential of becoming a 5 but I am happy to recommend the recipe."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (600.4 g)
  • Calories 496.7
  • Total Fat - 20 g
  • Saturated Fat - 6.4 g
  • Cholesterol - 836.3 mg
  • Sodium - 255.8 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 4 g
  • Sugars - 4.4 g
  • Protein - 62.9 g
  • Calcium - 110.3 mg
  • Iron - 9.5 mg
  • Vitamin C - 72.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a heavy based fry pan and add the chicken pieces and cook until golden on both sides and then add the onion and the garlic and cook a few minutes more and then add the rosemary, salt, pepper, white wine and the juice of the first lemon and continue to cook, add a little water or stock to prevent sticking until the chicken is cook through, turning the chicken occasionally - which should take about 20 to 25 minutes.

Step 2

Add the cream and the rest of lemon juice and rind and cook for a few minutes or until the sauce has thickened.

Step 3

Serve with buttered noodles and a green salad or steamed vegetables, was there recommendation but personally I think I would prefer over rice and with the salad or steamed vegetables.

Tips & Variations


No special items needed.

Related

Luvcookn

Delicious! Wonderful flavours that compliment the lemon. The chicken turned out very juicy and tender. Served it with rice and steamed broccoli. Will be saving this recipe to be made again. Thank you for sharing Pat!

review by:
(2 Feb 2017)