chicken essentials:chicken in a lemon/cream sauce

Name: Chicken Essentials:Chicken in a Lemon/Cream Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE CHICKEN; 2 medium chicken breasts, boneless, skinless, about 1 pound; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; 1 tablespoon(s) olive oil, extra virgin; 1 tablespoon(s) sweet butter, unsalted; ## THE SAUCE; 1 medium shallot, small dice; 1 clove(s) garlic, minced; 1 cup(s) chicken stock, not broth; 2 tablespoon(s) lemon juice, freshly squeezed; 1 pinch(es) cayenne pepper, or to taste; 1 pinch(es) paprika, sweet or hot; 2 tablespoon(s) sweet butter, unsalted, cut into cubes; 1/4 cup(s) heavy or whipping cream; 2 tablespoon(s) parmesan, finely grated

(1 RATING)

46 Pinches 23 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 12, 2017

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.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

PLAN/PURCHASE
THE CHICKEN
2 medium chicken breasts, boneless, skinless, about 1 pound
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
1 tablespoon olive oil, extra virgin
1 tablespoon sweet butter, unsalted
THE SAUCE
1 medium shallot, small dice
1 clove garlic, minced
1 cup chicken stock, not broth
2 tablespoons lemon juice, freshly squeezed
1 pinch cayenne pepper, or to taste
1 pinch paprika, sweet or hot
2 tablespoons sweet butter, unsalted, cut into cubes
1/4 cup heavy or whipping cream
2 tablespoons parmesan, finely grated

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

Step 1

THE CHICKEN

Step 2

PREP/PREPARE
Step 3

Gather your ingredients (mise en place).
Step 4

Medium dice the chicken, and then season with salt and pepper.
Step 5

Add the butter and the oil to a sauté pan over medium heat.
Step 6

When the foaming subsides, add the chicken.
Step 7

Sauté until the chicken is cooked through, and beginning to brown, about 6 - 8 minutes.
Step 8

Remove chicken and reserve.
Step 9

THE SAUCE
Step 10

Gather your ingredients (mise en place).
Step 11

Add the shallots to the pan, and allow to cook for 1 minute.
Step 12

Add the garlic and sauté until fragrant, about 30 seconds.
Step 13

Add the chicken stock, lemon juice, paprika, and cayenne.
Step 14

Chef’s Note: Use a wooden spoon to scrape up any brown bits (fonds) that have developed on the bottom of the pan.
Step 15

Continue to simmer until the liquid is reduced by half, about 6 – 10 minutes.
Step 16

Remove from heat and whisk in the butter, a bit at a time, until melted into the sauce.
Step 17

While still off the heat whisk in the cream.
Step 18

Finally, add the parmesan cheese, and whisk until combined.
Step 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.
Step 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.
Step 21

Chef’s Note: Do not let the mixture return to a boil.
Step 22

PLATE/PRESENT
Step 23

Serve over rice with plenty of the sauce. Enjoy.
Step 24

Keep the faith, and keep cooking.
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