Chicken Breasts in Lemon Cream Sauce

Chicken Breasts in Lemon Cream Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 6

    tablespoons butter, divided

  • 12

    ounces mushrooms, sliced

  • 6

    boneless chicken breasts

  • all-purpose flour ( to dredge)

  • 1

    cup chicken broth

  • 1

    cup heavy whipping cream

  • 3

    tablespoons fresh lemon juice

  • ½

    teaspoon white pepper

  • salt and pepper


Melt 3 tbsp. butter in a large skillet over medium heat. Add mushrooms and sauté until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess. Melt remaining 3 tbsp. butter in skillet. Add chicken and sauté 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper& salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.


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