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Home » Chicken » Chicken with Lemon Herb Cream Sauce

Chicken with Lemon Herb Cream Sauce

June 5, 2016 by Judith Hannemann

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Sauteed chicken in a sauce kissed by lemon and a subtle herb flavor. One skillet and 30 minutes is all it takes!

Subtly flavored lemon and herb cream sauce is the crowning glory to this sauteed chicken! One skillet and 30 minutes is all it takes.

One thing I always have on hand–because I buy it up when it’s on sale and vacuum seal it–is boneless skinless chicken breast halves. I was actually surprised by how much I did have. I recently bought a bigger upright freezer so I could store most of my frozen goods in there and they’d be easily accessible. I found so much of this in my smaller chest freezer that I’d forgotten about–I’ve been avoiding it lately because it’s a bit uncomfortable with my hip arthritis to dive in the thing. All I can say is thank heavens for Foodsaver because the chicken is just like the day I bought it (maybe 4-6 months ago).

Sauteed chicken in a sauce kissed by lemon and a subtle herb flavor. One skillet and 30 minutes is all it takes!

In fact I have so much of this that I’m often looking for different ways to make it.  I was thinking about lemon sauce a lot this week, mainly because I sprung for a bag of lemons, so I thought I’d give it a try with a creamy lemon sauce. I’d always wanted to try a creamier version of my Lemon Butter Chicken, so now was a good opportunity.

Adding a light herbal flavor was a spur of the moment thing. Today, my good friend and neighbor, Linda, whose name oddly enough is “Lemons,”  and I went to the local garden center to buy some plants–and we are dedicated because it was literally pouring rain when we were there.

I picked up my usual–English thyme, hot & spicy oregano, curly & flat-leaf parsley and peppermint. I like to immediately pinch back on the thyme so the few little bits I pinched off went in the sauce. Along with the bit of thyme in went some parsley.

Sauteed chicken in a sauce kissed by lemon and a subtle herb flavor. One skillet and 30 minutes is all it takes!

The result was a nice slightly tart cream sauce with a little whisper of herbs. This sauce is not overpowering; it’s very subtle. If you like a bolder herb flavor, then add more thyme or any herb that goes well with chicken–rosemary is one of them.

This sauce is rich so a little dab will do you with it. If you want more sauce for serving this with pasta, the recipe is easily doubled.

 

Sauteed chicken in a sauce kissed by lemon and a subtle herb flavor. One skillet and 30 minutes is all it takes!
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Chicken with Lemon Herb Cream Sauce

Subtly flavored lemon and herb cream sauce is the crowning glory to this sauteed chicken! One skillet and 30 minutes is all it takes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chicken, skillet dinners
Cuisine: American
Keyword: air fryer chicken wings, lemon herb cream sauce, lemon sauce
Servings: 4
Calories: 753kcal
Author: Judith Hannemann

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup cream or evaporated milk
  • 1-1 1/2 cups unseasoned bread crumbs see NOTES
  • 2 tbsp olive oil

SAUCE

  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tsp grated lemon zest
  • 1 1/2 tbsp flour
  • 2 sprigs fresh thyme or scant 1/8 tsp
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tbsp chopped fresh parsley or 1 tbs dried
  • 1 tbsp parmesan cheese
  • 1/2 tsp salt
  • 1 tsp sugar optional
  • 1 tsp garlic powder
  • 1/4 tsp white pepper

Instructions

  • Using a meat mallet, pound chicken breast between 2 sheets of plastic wrap or waxed paper until it's 1/4-inch thickness.
  • Dip each chicken breast in the cream or evaporated milk.
  • Dredge with breadcrumbs.
  • Heat oil in a large heavy skillet over medium heat and brown chicken well on each side. Pounding the chicken down makes it cook fast so it should be done and safe to eat after browning, but always test with a meat thermometer to be safe.
  • Remove chicken from the pan; set aside and keep warm. Wipe the skillet with a paper towel.
  • Return skillet to heat and melt the butter for the sauce.
  • Add the flour and stir well so there are no lumps.
  • Add the lemon juice, lemon zest and thyme. Cook for about 3 minutes.
  • Gradually add the cream and milk, whisking constantly so the sauce remains smooth.
  • Add the salt, garlic powder, pepper, sugar (if using), Parmesan cheese and the parsley. Stir well to combine. Simmer over low heat for 3-5 minutes.
  • If sauce is too thick for your liking, thin with additional milk.
  • You can return the chicken to the skillet if you wish so the sauce coats the chicken. Otherwise, place chicken on a serving platter and drizzle with some sauce. Serve additional sauce on the side.

Notes

Breadcrumbs amounts are given as a range. How much you use depends on how thickly you coat the chicken and the size of the chicken breast halves.

Nutrition

Serving: 1serving | Calories: 753kcal | Carbohydrates: 38g | Protein: 33g | Fat: 52g | Saturated Fat: 27g | Cholesterol: 214mg | Sodium: 838mg | Potassium: 625mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1765IU | Vitamin C: 9mg | Calcium: 190mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

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Filed Under: Chicken, Skillet Dinners Tagged With: chicken, cream sauce, lemon sauce, skillet dinners

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Comments

  1. Liz says

    June 5, 2016 at 3:33 pm

    Thanks Judith. Sounds good. I can always count on your recipes. Have a good Sunday.

    • Judith Hanneman says

      June 5, 2016 at 4:43 pm

      You have a good Sunday too Liz! This chicken was really good too!

  2. Angela says

    June 6, 2016 at 4:54 pm

    I don’t usually serve a ‘new’ recipe when I’m having dinner guests, but this chicken dish sounds foolproof….so I’ll prepare and serve it this evening to my loving in-laws. We like our chicken pretty crispy, so I’ll use Panko bread crumbs. I can always count on you for terrific chicken recipes, especially…. since you always use( pretty much) of the ingredients which we (as good cooks) already have on hand in our pantries. Thanks, Judith!

    • Judith Hanneman says

      June 6, 2016 at 6:17 pm

      This is pretty much “no fail” so it’s a safe bet. Panko is a great choice here! If you want the chicken really extra crispy, do it in a deep fryer at 350 degrees. Not only is that quick but the chicken is the BOMB. I think there’s even less fat absorbed than sauteeing. I use my fryer a lot and when it comes time to dump the oil, it’s only a hair’s width off “MAX” and the food never tastes greasy. You can also go with just parsley–I only added the thyme because I pinched back a new plant that day. Have a wonderful day!!!

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