How to Make Creamy Lemon Chicken?

 

Ingredients

• For 4 servings,
• 2 boneless, skinless chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup flour(125 g)
• 1 ½ tablespoons butter
• 1 tablespoon olive oil
• 1 ¼ cups chicken stock(295 mL)
• 1 cup heavy cream(235 mL)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lemon, juiced
• 1 lemon, sliced
• fresh parsley, for garnish

Method

• On a cutting board, cut the chicken breasts in half, widthwise.
• Lay chicken flat and season both sides with salt and pepper.
• Gently coat the chicken pieces in the flour, shaking off any excess.
• Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
• Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
• Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
• Remove the chicken from the skillet and set aside.
• Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
• Add the rest of the stock and the cream and stir.
• Season with salt and pepper, and add the lemon juice.
• Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
• Spoon the sauce over the chicken.
• Remove from heat. Sauce will thicken as it cools.
• Serve with parsley and extra sauce.
• Enjoy!