Skillet Creamy Lemon Chicken

By Edoo

Ingredients

• 6 6 6 medium boneless skinless chicken breasts, cut into cubes
• olive oil
• 2 2 2 tablespoons garlic butter (I use Land O'Lakes)
• 2 2 1 tablespoons garlic, minced or 1 tablespoon garlic paste
• 3 3 3 cups chicken stock
• 1 1⁄3 1⁄3 cup heavy cream
• 1 1 1⁄2-2 1 1⁄2-2 lemons or 1 1⁄2-2 tablespoons vinegar
• 1 1 1 cup dry white wine
• 1 1⁄4 1⁄4 cup lemon juice (to taste)
• 2 2 2 tablespoons capers, drained and chopped
• 1 1 1 tablespoon fresh parsley, chopped

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions

In a nonstick skillet, heat olive oil over med high.

Stir in garlic butter until melted.

Add chicken.

Cook 5 min to brown, then reduce heat to med.

Turn chicken and cook about 4-5min more until juice runs clear when pierced.

Transfer chicken to a warm dish.

Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.

In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.

Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.

Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.

Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.

**This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.

Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

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Directions

In a nonstick skillet, heat olive oil over med high.

Stir in garlic butter until melted.

Add chicken.

Cook 5 min to brown, then reduce heat to med.

Turn chicken and cook about 4-5min more until juice runs clear when pierced.

Transfer chicken to a warm dish.

Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.

In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.

Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.

Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.

Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.

**This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.

Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

Submit a Correction