Real Recipes From Real Home Cooks ®

chicken essentials:chicken in a lemon/cream sauce

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I came up with this dish on the spur of the moment. I wanted some chicken, and I was thinking of a nice dreamy cream sauce… So I pulled this together with what I had available in my walk-in. In addition, I only used 2 tablespoons of cheese because I wanted the lemon flavor to be up front, but I did want a bit of cheesy flavor, so I decided on Parmesan. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken essentials:chicken in a lemon/cream sauce

  • 2 md
    chicken breasts, boneless, skinless, about 1 pound
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted
  • 1 md
    shallot, small dice
  • 1 clove
    garlic, minced
  • 1 c
    chicken stock, not broth
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 pinch
    cayenne pepper, or to taste
  • 1 pinch
    paprika, sweet or hot
  • 2 Tbsp
    sweet butter, unsalted, cut into cubes
  • 1/4 c
    heavy or whipping cream
  • 2 Tbsp
    parmesan, finely grated

How To Make chicken essentials:chicken in a lemon/cream sauce

  • 1
  • 2
  • 3
    Gather your ingredients (mise en place).
  • 4
    Medium dice the chicken, and then season with salt and pepper.
  • 5
    Add the butter and the oil to a sauté pan over medium heat.
  • 6
    When the foaming subsides, add the chicken.
  • 7
    Sauté until the chicken is cooked through, and beginning to brown, about 6 - 8 minutes.
  • 8
    Remove chicken and reserve.
  • 9
  • 10
    Gather your ingredients (mise en place).
  • 11
    Add the shallots to the pan, and allow to cook for 1 minute.
  • 12
    Add the garlic and sauté until fragrant, about 30 seconds.
  • 13
    Add the chicken stock, lemon juice, paprika, and cayenne.
  • 14
    Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds) that have developed on the bottom of the pan.
  • 15
    Continue to simmer until the liquid is reduced by half, about 6 – 10 minutes.
  • 16
    Remove from heat and whisk in the butter, a bit at a time, until melted into the sauce.
  • 17
    While still off the heat whisk in the cream.
  • 18
    Finally, add the parmesan cheese, and whisk until combined.
  • 19
    Chef’s Tip: Do not use regular, or low-fat milk for this recipe. You need the fat content of the heavy, or whipping cream to keep the sauce from separating.
  • 20
    Return the diced chicken to the pan (along with any juices), and place over low heat, until the chicken is warmed through, about 1 minute.
  • 21
    Chef’s Note: Do not let the mixture return to a boil.
  • 22
  • 23
    Serve over rice with plenty of the sauce. Enjoy.
  • 24
    Keep the faith, and keep cooking.

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