Chicken in Lemon Cream Sauce
Cook Time: 25 minutes
Prep Time: 30 minutes
Total Time: 55 minutes
Description: This delightful chicken in lemon cream sauce recipe is a savory adaptation from the Frair & Grimes website, promising a burst of flavors in every bite. The approximate cooking time ensures a quick and easy meal preparation, perfect for busy weeknights or leisurely weekends alike.
Recipe Category: Sauces
Keywords: Lunch/Snacks, Chicken, Poultry, Vegetable, Meat, Very Low Carbs, High Protein, High In…, < 60 Mins, Beginner Cook, Stove Top, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 583
- Fat Content: 38.7g
- Saturated Fat Content: 14.1g
- Cholesterol Content: 167.1mg
- Sodium Content: 194.9mg
- Carbohydrate Content: 5g
- Fiber Content: 0.1g
- Sugar Content: 2.5g
- Protein Content: 46.5g
Ingredients:
- 3 chicken breasts
- 1 1/2 cups all-purpose flour
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 1/4 cup sugar
- 1/2 teaspoon dried tarragon leaf
- 1/2 cup sour cream
- Salt and pepper, to taste
Instructions:
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Prepare Chicken: Begin by removing bones and skin from the chicken breasts. Then, place each breast half between sheets of waxed paper and gently pound them to about 1/4 inch thickness. Sprinkle both sides with salt and pepper, and dredge in flour, shaking off any excess.
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Brown Chicken: In a large frying pan, heat oil and butter over medium-high heat. Once hot, add the chicken breasts, working in batches if necessary to avoid overcrowding the pan. Brown each side for approximately 3 minutes, ensuring they are cooked through. Once done, transfer the chicken to a plate and keep warm.
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Prepare Sauce: To the same pan with the remaining drippings, add minced garlic, sliced green onions, lemon juice, and dry white wine. Stir well, scraping up any browned bits from the bottom of the pan. Allow the mixture to come to a boil, then remove from heat.
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Create Creamy Mixture: In a small bowl, combine sour cream with 1 1/2 teaspoons of flour, sugar, and dried tarragon leaf. Mix until well incorporated.
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Finish Sauce: Gradually stir the sour cream mixture into the wine and lemon juice mixture in the pan. Return the pan to medium heat and cook, stirring constantly, until the sauce thickens and comes to a gentle boil.
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Serve: Once the sauce is ready, pour it generously over the chicken breasts, ensuring they are evenly coated. Serve immediately, garnished with additional sliced green onions or a sprinkle of fresh herbs if desired.
Chef’s Tips:
- For added depth of flavor, consider marinating the chicken breasts in a mixture of lemon juice, olive oil, and herbs for a few hours before cooking.
- If you prefer a thicker sauce, you can adjust the consistency by adding more flour to the sour cream mixture or simmering the sauce for a few extra minutes.
- This dish pairs wonderfully with steamed vegetables, rice, or crusty bread to soak up the delicious sauce.
- To make it a complete meal, serve alongside a crisp green salad tossed with a light vinaigrette dressing.
Enjoy your culinary adventure with this delightful Chicken in Lemon Cream Sauce recipe, sure to become a favorite in your repertoire of quick and easy meals!
