Thursday, September 3, 2015

Creamy Lemon Chicken

There's something so peaceful about today.

Perhaps it's things calming down at work since I got a promotion at work that has been running me ragged.

Or maybe, it's the fact that we have a wonderful new dishwasher that actually gets the dishes clean, and is suspiciously quiet.

Or, is it because the weather is potentially cooling down and finally pushing us into Autumn?


It's because the dog went to puppy day camp today.

The house is quiet.  I can actually cook without a pup underfoot!  And even take pictures without a cute little brown nose trying to find a way into the frame (and the food).  Doggy day camp is a miracle!

To celebrate my new-found freedom, I decided to make this tasty Creamy Lemon Chicken dish I came up with about a month or so ago.  It is so delicious!  And super easy as well.  I think the key is putting the lemon zest into the dredging flour to coat the chicken.  That, or the creamy sauce.  Either way, this stuff is gooood.  And, if you don't have cream (or want to cut some calories), you can substitute half & half, I have used both with equal success.

So get up and make this tasty goodness!  Your taste buds will thank you!

Creamy Lemon Chicken


6 chicken tenders (or 3 breasts, cut in half)
1/2 c. flour
2 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper

1/4 c. unsalted butter
1 c. chicken broth
1 c. cream (divided)
2 Tbs lemon juice (divided)
2 tsp cornstarch


Place the chicken between two pieces of clear plastic wrap.  Using a mallet (or rolling pin), flatten the chicken to 1/4" thickness.

In a small bowl, combine the flour, zest, salt, and pepper.  Dredge both sides of the chicken in the flour mixture and set on a plate.

In a large skillet, melt the butter over medium-high heat.  Place the coated chicken into the pan and cook on both sides until golden brown.  Remove from the pan and set aside (cover with foil to retain heat).

Pour the chicken broth and 1 Tbs of the lemon juice into the pan, stir and scrape the pan to loosen the browned bits left from the chicken.  Allow the broth to boil for about 8 minutes, or until it has reduced to about 1/3 c.  Add 3/4 c. of the cream and the remaining tablespoon of lemon juice.  Mix well, and allow the mixture to cook for about 5 minutes, stirring frequently.

In a small bowl, combine the cornstarch and remaining 1/4 c of cream, stirring well to remove any clumps.  Add this mixture to the pan, whisking well until the sauce is thick and creamy.  Place the chicken back into the pan, turning once to coat both sides.  Garnish with parsley if desired.

Serve with rice or quinoa.


No comments:

Post a Comment