I have been making this Lemon Chicken recipe for almost 14 years. For me, it is one of those menu items that you probably thought you could never replicate at home…well you CAN! It’s one of my no-fail, go-to recipes that is super quick and so easy to prepare. From start to finish you can have a fabulous meal for four in about a half hour and under $20. You will probably never order Lemon Chicken at a restaurant ever again.
What you need:
- 4 boneless chicken breasts (pounded thin…I actually buy mine thin and pound just to make even)
- 1 16 oz. container sliced mushrooms
- 1 small shallot diced
- 2 to 3 TBLS flour
- 1/2 C chicken broth
- 3/4 C heavy whipping cream
- fresh rosemary sprigs
- 1 to 2 TBLS capers (rinsed)
- 2 lemons
- Tagliatelle pasta (can substitute with fettuccine or linguine…I like using Cipriani)
Heat a pan to medium-high with a touch of olive oil (I would NOT recommend using a non-stick pan). Season the chicken with salt/pepper. Dredge each piece in flour. Add to pan and allow the chicken to brown on both sides and cook thoroughly. Start preparing your pasta…you will be transferring it directly to the pan once it is al dente.
Transfer chicken to a platter and reserve. Add the shallots to pan along with the chicken broth. Scrape the brown bits to create thickness. Add the mushrooms and allow to cook just until they are soft. Add rosemary sprigs and heavy whipping cream.
Allow to simmer for just a few minutes to allow the sauce to thicken. Stir the juice of one lemon into the sauce. Fold in the pasta and coat with the sauce. Add the chicken back to the pan and allow to reheat just a minute in the sauce. Garnish with capers. Add additional lemon to each serving if so desired.