Chicken with Lemon Butter Sauce

By Addie

MY NOTES: Flour the chicken first before browning it!

Ingredients

• 1/4 CUP BUTTER
• 4 WHOLE CHICKEN BREASTS, BONELESS, SKINLESS
• 2 T DRY WHITE WINE
• 1/2 t GRATED LEMON PEEL
• 2 T LEMON JUICE
• 1/4 t SALT
• 1/8 t WHITE PEPPER
• 1 CUP HEAVY CREAM
• 1/3 CUP PARMESAN CHEESE
• 1 CUP SLICED MUSHROOMS

Details

Adapted from keyingredient.com

Preparation

Step 1

1. MELT BUTTER IN LARGE SKILLET OVER MEDIUM HEAT; ADD CHICKEN. COOK, TURNING ABOUT 10 MINUTES OR UNTIL CHICKEN IS BROWN AND TENDER. REMOVE CHICKEN TO OVEN PROOF SERVING DISH.

2. DISCARD BUTTER FROM SKILLET; ADD WINE, LEMON PEEL AND LEMON JUICE TO SKILLET; COOK AND STIR OVER MEDIUM HEAT 1 MINUTE. STIR IN SALT AND WHITE PEPPER. GRADUALLY POUR IN CREAM, STIRRING CONSTANTLY, UNTIL HOT. DO NOT BOIL.

3. POUR CREAM SAUCE OVER CHICKEN; SPRINKLE WITH CHEESE AND MUSHROOMS. BROIL CHICKEN ABOUT 6 INCHES FROM HEAT SOURCE UNTIL LIGHLY BROWNED.