Loretta Lynn's Creamy Lemon Chicken
You may want to add a smaller amount of lemon juice, as it is fairly prominent. However,when reheated the next day (if there are any leftovers!) the lemon flavor will have mellowed.
I also often add one minced garlic clove when browning chicken.
One of my husband and my favorite recipes!
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- boneless, skinless chicken breasts
- 1/2 stick
- salt and pepper to taste, mixed with 1/2 cup flour
- 1/2 c
- 1/2 c
- sour cream
- 1/8 - 1/4 c
- lemon juice, preferably fresh squeezed
- green onion, finely chopped
- 1/4 c
- cheddar cheese, shredded
- lemon zest (optional)
1Preheat oven to 350 º. Melt butter in skillet. Cut chicken breasts into strips, and lightly dredge in flour mixture.
2Saute breasts in butter until golden. Transfer chicken and any juices to a small baking dish.
3Mix well the mayonnaise, sour cream and lemon juice; pour over chicken. Cover. Bake 20 - 25 minutes at 350º, or until cooked through and tender.
4Zest chicken with 1/4 to 1/2 lemon, then sprinkle with cheese and green onion. Heat, uncovered, a few minutes until cheese is melted.
Great served with extra-wide flat noodles!