bonnie's chicken in a creamy lemon garlic sauce

How To Make bonnie's chicken in a creamy lemon garlic sauce

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  1

  Put on a pot of water to boil for spaghetti noodles. Add a tablespoon of salt to the water.
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  2

  I used organic spaghetti noodles. You can also use rice, or mashed potatoes.
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  3

  We used boneless, skinless chicken thighs for this dish. You can also use boneless breast meat if you like. Add salt and coarse ground pepper to taste before frying. Dredge the chicken in flour and add to the butter in the skillet over medium heat.
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  4

  Melt 3 tablespoons of butter in a deep skillet or Dutch oven to fry chicken. It takes about 5 minutes a side tor until a nice golden brown. Transfer the chicken to a platter and keep it covered and warm. Add the remaining 3 tablespoons of butter to the pan. Add the garlic and give it a stir in the butter. Add the mushrooms and saute until they are tender. Remove the mushrooms to the platter.
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  5

  Add chicken broth and stir up the brown bits from the bottom of the skillet. Bring the mixture to a boil, then turn the heat down to a simmer and let it reduce to about 3/4 cup.
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  6

  Stir in the cream and lemon juice. Cook the mixture over medium heat until it starts to thicken.
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  7

  Add the mushrooms and the white pepper, and salt to taste, if needed.
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  8

  Now, add the chicken and simmer 15 to 20 minutes until the sauce is of medium thickness. Then serve over spaghetti noodles, egg noodles, rice, or mashed potatoes.
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  9

  Here is how it looks
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  10

  Enjoy!
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