Saturday, September 19, 2009

Lemon Cream Chicken

It was April 5th, 2003 when we both took our first heavenly bite of this lemony chicken. We remember the night very clearly because most of our dinners together are filled with much conversation and laughter, but that night, the table was so quiet you could almost hear a pin drop - that is, if it wasn't for the "mmmm's" and "ahhhhh's" that echoed throughout the room. Even Barry was a very happy man. We all looked at each other that evening with dopey pride, because we knew we had just stumbled upon something truly great. This recipe is one of the six dinners we always serve while vacationing at the ocean with friends, which says a lot!


If you want a night to remember, all you need is chicken!

Bok, Bok!

Lemon Cream Chicken

1/2 Cup + One Tablespoon Flour, divided
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Boneless, Skinless Chicken Breast Halves
1/4 Cup Butter
One Cup Chicken Broth
1/2 Pound Sliced Mushrooms
3 Tablespoons Lemon Juice
One Cup Whipping Cream

Take a large sized ziploc bag and put 1/2 cup flour, salt, pepper, and chicken inside. Shake it baby, shake it baby, shake it like that!! (name that song!) Now take out your largest skillet, put the butter inside, and heat it up. When the butter is melted, but not browned, place the chicken in the skillet and cook it for about 8-9 minutes on each side, until the juices run clear. Does your kitchen smell good yet?? It should!

Remove those luscious chicken breasts from the pan and keep them warm in a covered dish. Don't scrape the pan clean!! We need all of that yumminess that's stuck all over the inside of it. That's where the flavor is! Now add your chicken broth to the pan and bring to a boil over medium heat. Give it a stir, just for fun, and then let it simmer for about 10 minutes.

Here comes the best part! Stir in 3/4 cup of the cream, lemon juice, and mushrooms. Mmmmmm!!! Cook this creamy goodness for about 5 minutes over medium-low heat. While that's cooking, combine the remaining 1 tbsp of flour and 1/4 cream in a small bowl and mix it until it's smooth. Now, stir this into the skillet. Yes, we DID just use a whole cup of cream...schedule an extra workout this week and get over it!! It'll all be worth it in the end, we promise!

Bring this mixture to a boil, stirring for 2 minutes until it gets thick. We know you can't resist tasting it... go ahead...we give you permission!! Isn't it gooood?? Now finish it off by returning the chicken to the pan and heating it through.

Move the chickens and the sauce they bathe in, into a fancy serving dish because these lemoned chickens deserve ONLY the best!


Chicken....and a night to remember!


OH! And we LOVE to drench each and every bite in the lemony really helps the calorie count go up by leaps and bounds! :)


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Sheila Rae said...


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