Sauteed Chicken In Lemon Cream Sauce Recipes

SAUTEED CHICKEN BREASTS WITH LEMON CREAM SAUCE

Steps:

• Put the chicken in a gallon size ziplog bag and pound it out until it is about 1/2 inch thick.
• Put flour on a plate or in a shallow dish. Season with 1 tsp salt, 3/4 tsp pepper and garlic powder.
• Coat the chicken with the flour mixture.
• Heat olive oil in a large skillet (a cast iron skillet works really well) over medium high heat.
• Saute' chicken breasts for about 4 minutes per side, until cooked through.
• Remove from skillet and cover with foil to keep warm.
• Reduce heat to medium and add wine, stirring to scrape up any browned bits.
• Bring to a bubble and cook for 2 minutes.
• Stir in chicken stock and bring to a bubble
• Stir in lemon juice, cream, remaining 1/2 tsp salt and 1/4 tsp pepper.
• Cook for another few minutes to to allow sauce to reduce slightly and thicken slightly.
• Stir in parsley.
• Add chicken back to skillet turning to coat in the sauce.
• Serve chicken with sauce.

CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

SAUTEED CHICKEN IN LEMON CREAM SAUCE

Steps:

• Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2-inch thickness. Season chicken with salt & pepper.
• Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter; cover with foil and keep warm.
• Pour butter from skillet. Add vermouth, lemon juice and lemon peel to same skillet; boil 1 minute, scraping up brown bits.
• Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes.
• Mix in 1/4 cup Parmesan. Season sauce with salt and pepper.
• Pour sauce around chicken. Sprinkle with remaining Parmesan and parsley. Garnish with lemon if desired.

SAUTEED CHICKEN IN LEMON CREAM SAUCE

Steps:

• Using mallet, lightly pound chicken between sheets of plastic wrap to 1/2 inch thickness. Season chicken with salt and pepper. Melt butter in large skillet over medium-high heat. Add chicken to skillet and saute just until cooked through, about 3 minutes per side. Transfer chicken to platter, cover with foil and keep warm. Add vermouth, lemon juice, and lemon peel to skillet; boil 1 minute, scraping up browned bits. Add cream, broth and any juices accumulated from chicken; boil until reduced to sauce consistency, about 8 minutes. Mix in 1/4 cup Parmesan. Season sauce with salt and pepper. Pour sauce around chicken. Sprinkle with 1/4 cup Parmesan and parsley and serve with egg noodles. Recipe By :

CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE

Steps:

• Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
• Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
• Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
• Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
• Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.

LEMON CHICKEN SAUTE

Steps:

• Flatten each chicken breast half to about 1/4" thickness by pounding them between sheets of waxed paper.
• Melt butter and garlic in 10" skillet until sizzling; add chicken, salt and pepper.
• Cook over medium heat, turning chicken occasionally, until no longer pink, about 5 to 6 minutes.
• Place chicken on serving platter; keep warm.
• Add lemon juice to drippings in pan.
• Add green onions and mushrooms.
• Continue cooking, stirring constantly, until heated through, about 2-3 minutes.
• Garnish with lemon slices and parsley.