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Sauteed Chicken Breasts in Fresh Lemon Cream Sauce


These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.

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Rate this recipe 4.5/5 (2 Votes)


  • 1/2 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
  • 1/2 cup warm water, divided
  • 2 tablespoons butter
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 tablespoon chopped fresh parsley


Servings 4
Preparation time 15mins
Cooking time 30mins


Step 1

COMBINE Coffee-mate and 1/4 cup water in small bowl; mix with fork until Coffee-mate is dissolved. Set aside.

MELT butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no longer pink in center. Transfer to serving platter; keep warm.

ADD remaining water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in Coffee-mate mixture. Cook, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in cheese until melted. Spoon sauce over chicken. Sprinkle with parsley.

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