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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Chicken Recipe

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This recipe for Lemon Chicken is from The Lesniewski Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. plus 1 Tbs. flour
½ tsp. salt
½ tsp. pepper
6 boneless, skinless chicken breasts
½ c. butter
1 can chicken broth
1 c. heavy whipping cream
3 Tbs. lemon juice
Directions:
Directions:
1. In a large resealable plastic bag, combine ½ c. flour, salt and pepper. Add chicken and shake to coat.
2. In a large skillet, cook chicken in butter for 8 to 9 minutes on each side or until juices run clear. Remove the chicken and keep warm.
3. Add chicken broth to drippings. Bring to a boil over medium heat. Stir to loosen the brown bits. Simmer uncovered for 10 minutes until broth is reduced to ⅓ cup.
4. Stir in ¾ c. heavy whipping cream and lemon juice. Cook over medium heat for 5 minutes.
5. Combine remaining flour and cream until smooth. Stir mixture into skillet.
6. Bring to a boil, cook and stir for 2 minutes or until thickened.
Personal Notes:
Personal Notes:
Double or triple the cream sauce and serve the meal over rice.

 

 

 

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