Skip to content

LEMON CHICKEN

Ingredients

  • 4 boneless chicken breasts
  • 1 16 ounces container sliced mushrooms
  • 1 small shallot, minced
  • 2 to 3 Tablespoons flour
  • 1/2 Cup chicken broth
  • 3/4 cup heavy whipping cream
  • fresh rosemary sprigs
  • 1 to 2 Tablespoons capers, rinsed
  • 2 lemons
  • kosher salt/pepper
  • Tagliatelle or fettuccine pasta
Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

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. Want this dish using fish? Try my Grouper Piccata!

lemon chicken

Heat a pan to medium-high with a touch of olive oil (I would NOT recommend using a non-stick pan). If I am not cooking in cast iron, you will see me using All-Clad! Pound each chicken breast very thin. 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 the Lemon Chicken with capers. Add additional lemon to each serving if so desired. ENJOY!!!

a white bowl of lemon chicken

More to Plate...

a blue oven safe dish filled with fresh tomatoes, basil, garlic and olive oil for confit tomatoes and garlic

CONFIT TOMATOES AND GARLIC

As Summer ends, so does the season for fresh tomatoes. With just a few minutes of preparation, this Confit Tomatoes and Garlic

a platter with roasted salmon topped with lobster newburg sauce

LOBSTER NEWBURG SAUCE

Lobster Newburg Sauce, pardon the cliche, is an “Oldie, but a Goodie!” A creamy egg yolk mixture combines so well with sherry

a blue and white graphic bowl filled with twirled lemon spaghetti garnished with fresh parsley, lemon zest and Parmesan cheese

SIMPLE LEMON SPAGHETTI

In under fifteen minutes, this bright Lemon Spaghetti can be on your dinner table. Incredibly, it’s so super creamy without adding heavy

2 Comments

  1. […] substitute Grouper for any white fish…like cod or flounder. You could also make this a Chicken Piccata recipe using the same techniques below…use pounded down pieces of boneless chicken breast. […]


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.