Chicken Breasts in Lemon Cream Sauce

Thought I’d share this one. Tweaked it a bit from a recipe I found .

After the chicken cooked in the pan, removed them; slipped the mushrooms in and sautéed them (if you don’t have mushrooms- skip this step); then added the seasonings, wine, peel and juice.  I used less cream (a lot less) only a generous splash, cooked it down to where the volume was about half, tweaked to taste with seasonings/cream; then poured over the chicken breasts resting on a bed of pasta then sprinkled with the cheese and drizzled(lightly-too much sets the teeth on edge) lemon juice on the top. This is not a heavy sauce like Alfredo, a generous couple of  large spoons ladled over are sufficient.


1/4 c. butter

4 whole chicken breast, split, skinned and boned

1 c. sliced mushrooms

2 tbsp. dry white wine-may use up to ½ cup depending on volume of sauce desired

1/2 tsp. grated lemon peel

juice of ½ lemon- try Meyer lemon for a nice flavor

1/4 tsp. salt

1/8 tsp. white pepper

 generous splash of heavy cream

 grated Parmesan cheese to garnish

Melt butter in large skillet over medium heat; add chicken. Cook, covered, turning after about 5 minutes, until chicken is brown and tender. Remove chicken to serving dish. Add mushrooms to the skillet, brown(just skip if not adding mushrooms). Discard excess butter from skillet. Add wine, lemon peel and lemon juice to skillet; cook and stir over medium heat 1 minute to deglaze pan.

Stir in salt and white pepper.

 Gradually pour in cream, stirring constantly, until hot; do not boil! Plate chicken over pasta if desired, otherwise I’d suggest serving with grilled asparagus (recipe to follow); sprinkle with

cheese and drizzle a bit of lemon juice on top.

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