Chicken Creamy Lemon Parmesan Recipe 445

LEMON CREAM CHICKEN

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess., In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan., Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes., In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

CREAMY LEMON CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!

CREAMY LEMON CHICKEN

Steps:

• Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet until 1/2 inch thick. In small shallow dish, mix flour, 1 tsp. salt and 1/2 tsp. pepper; dip each chicken breast into flour mixture, coating all sides.
• Heat 2 tablespoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown. In small bowl, mix cooking sauce and lemon juice.
• Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until chicken is no longer pink in center. Sprinkle with parsley and lemon peel. Serve with rice.

CHICKEN CREAMY LEMON PARMESAN RECIPE - (4.4/5)

Steps:

• Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately). Pour in the juice, allow to simmer for a further minute to combine. Serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.