Chicken in creamy lemon sauce
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boneless, skinless chicken breasts, pounded to 1/2" thickness
grated parmesan cheese
Sprinkle chicken w/ 1/4 tsp salt and 1/8 tsp pepper. Melt butter in lg skillet over med-high heat. Cook chicken 5 mins each side, or until no longer pink inside. Remove chicken from pan.
Add 2 tbsp broth, lemon rind and lemon juice to pan, cook 1 min. Stir in light cream and remaining broth, bring to a boil. Reduce heat and simmer 5 mins, stirring often.
Stir in 1/4 cup parmesan cheese and remaining salt and pepper. Simmer 1 mins. Pour sauce over chicken. Sprinkle w remaining parmesan cheese and parsley.