Lemon Cream Chicken Breast And Mushrooms
Recipe: #7717
January 23, 2013
Categories: Chicken, Lemon, Mushrooms, Brunch, Mothers Day, Sunday Dinner, Chicken Dinner, more
"Make certain to saute the fresh mushrooms until all their liquid is evaporated or you may end up with a runny sauce "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (341.7 g)
- Calories 267.8
- Total Fat - 17.5 g
- Saturated Fat - 7.6 g
- Cholesterol - 33.4 mg
- Sodium - 634.4 mg
- Total Carbohydrate - 21.5 g
- Dietary Fiber - 5.3 g
- Sugars - 6.1 g
- Protein - 9.4 g
- Calcium - 233.8 mg
- Iron - 1.7 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat butter and oil in a large skillet oven medium heat. In a shallow bowl combine 1/2 cup all-purpose flour with garlic powder, salt, pepper and cayenne.
Step 2
Coat the chicken beasts all over in the flour mixture. Add to skillet and cook on both sides until the chicken is cooked through. Remove to a plate and cover with foil to keep warm (leave the drippings in the skillet).
Step 3
Add in garlic and mushrooms; and cook until mushrooms release their juice (aboy 4-5 minutes).
Step 4
Add in broth to the skillet; bring to a boil over medium heat stirring to remove all the browned bits from the skillet, simmer uncovered for 10 minutes or until the broth is reduced to about 1/3 cup.
Step 5
Stir in 3/4 cup heavy cream and lemon juice; cook stirring over medium heat for 5 minutes.
Step 6
In a small bowl combine the remaining 1 tablespoons flour with remaining 1/4 cup heavy cream until smooth. Add to skillet, bring to a light boil whisking constantly, then cook for 2 minutes or until thickened.
Step 7
Return the chicken back to the skillet and heat through.
Tips
No special items needed.
1 Reviews
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