This Lemon Cream Chicken is easy enough for mid week dinners and fancy enough for company. Tender chicken smothered in a lemon cream sauce. Serve with crisp vegetables and you’re all set.
So here is a chicken dish I made way back in January, wrote up the notes and left it at that. Today it surfaced and I finally took the time to finish it off. It is really worth making and I am already adding it to this weekends dinner menu. It is 100% the sauce that makes this chicken so good, so don’t skip it!
As chicken goes with so many side dishes the possibilities are endless as to what you can serve this with. That being said, because I love potatoes I would highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes. Both equally delicious with this sauce.
Notes About The Dish
I use the basis of a Roux Sauce for this recipe. In case you are new to sauce making, it is a basic white sauce that is widely used in many sauces. It used equal parts butter and flour and then added milk to make the sauce. When adding the milk, add it slowly and whisk as the sauce thickens so no lumps form. Although the quoted amount of milk for this recipe it 1 1/4 Cups/300 ml, you may need to use a little less or a little more. So, add slowly until you reach the desired consistency. As well, like most sauces it will thicken once it sets as well.
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Lemon Cream Chicken
Ingredients
For the chicken:
- 2 Chicken breast
- 4 Shallots sliced
- 3 cloves Garlic crushed
- 2 tablespoons olive oil
- Zest of one lemon
- 1/4 cup white wine
For the sauce:
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/4 Cups whole milk
- 1 Tablespoon heavy cream
- 1 clove clove crushed
- Small bunch of fresh chopped parsley
- Juice of one lemon
- Sea Salt
- Fresh cracked black pepper
Instructions
- First make your sauce by adding the butter & garlic to a medium saucepan set over medium heat. As soon as the butter melts, add the flour and whisk to form a paste. Gradually pour in the milk and whisk until a thickened smooth sauce forms. Add the cream, lemon juice, parsley, salt and pepper. Stir well and leave to simmer for 2 to 3 minutes. remove from heat and set aside.
- Cut each chicken breast in half. So, you will now have 4 chicken fillets.
- In a large skillet set over medium high heat, add the olive oil, garlic and shallots. Let the shallots soften for a few minutes and then add the wine and lemon zest to pan. Increase heat to high and leave to boil for about 2 minutes. Add the chicken breast to the pan. Cook over medium heat for about 6-8 minutes per side or until chicken is cooked through. Remove from pan and serve with the sauce poured over the top.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
