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Chicken in Lemon Cream Recipe

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This recipe for Chicken in Lemon Cream, by , is from Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Mahaffey
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 whole chicken breasts, split and deboned
salt and pepper
flour
2 tbsp each salad oil and butter
1 clove garlic, minced
1 1/2 tbsp each thinly sliced green onions, green pepper and lemon juice
1/2 cup dry white wine
2 tsp sugar
1/2 tsp tarragon leaves, crushed or if not available use tarragon wine vinegar
1/2 cup sour cream

Directions:
Directions:
Have all ingredients close at hand before you begin. Remove bones and skin from chicken breasts. Pound each of six halves between waxed paper to 1/4 inch thickness. Sprinkle with salt and pepper and dredge with flour, shaking of excess. Heat oil and butter in frying pan over medium heat. Remove when well cooked. To the pan drippings add the garlic, onion, lemon juice and wine as well as green pepper. Cook, stirring up browned bits until mixture boils. Remove from heat. Stir 1 1/2 tsp flour, teh sugar and taragon into the sour cream. Stir in the wine mixture. Cook, stirring until the sauce comes to a boil. Add chicken back to pan and let cook a bit longer. Seve with sauce.

 

 

 

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