FFf Eclectic Red Barn: Creamy Lemon Chicken Dish


Sunday, December 1, 2019

Creamy Lemon Chicken Dish

Creamy Lemon Chicken Dish

Now that Thanksgiving is over, I need something other than turkey for dinner. Although I love leftovers, I was ready for something NOT turkey. So this Creamy Lemon Chicken was easy and tasted great. The creamy lemon sauce is amazing. Of course, I do love my chicken recipes. 

I served it over rice but you could also serve it over pasta. I had some left over and it was good  the next day too.  it reheats well.

I was able to pick parsley out of my garden for the garnish. I love having an herb garden. We made Moscow Mules for Thanksgiving and we used limes from my tree and mint from the garden. They were so tasty.

Recipe                                                                                                         Print

Creamy Lemon Chicken Dish

  • 1.2lb chicken breasts (2 large) 
  • 1/2 tsp salt
  • black pepper
  • 1/4 cup flour
  • 3 tbsp butter, unsalted
  • 1-2 garlic clove, minced
  • 1 1/4 cups chicken broth
  • 3/4 cup cream (heavy cream)
  • 3-4 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 3/4 cup Parmesan cheese


1. Slice chicken breast horizontally to create two thin steaks.

2. Sprinkle each side with salt and pepper, then coat with flour, shaking off excess.

3. melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto a plate.

1. Add a touch of butter if your pan is dry. Add garlic, stir 10 seconds.

2. Then add chicken broth, cream, lemon and Dijon mustard. Bring to simmer and scrap the bottom of the pan to dissolve brown bits into the liquid. 

3. Add the Parmesan cheese, then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper and adjust lemon to taste. 

4. Return chicken to the pan (pour any juices from the plate) turn to coat.

5. Place chicken on serving plates with pasta, rice or mashed potatoes. Sprinkle with fresh parsley.

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