One of my favorite dishes is Lemon Cream Chicken. The flavor of this dish is warm and rich, but somehow the lemon makes it refreshing at the same time. It’s just a wonderful combination of flavors and is a quick yet elegant entree! It is perfect for impressing guests!
The only problem is that the “cream” part of the original recipe I found was very fattening, so I took on the challenge of creating a low-fat version of this recipe. I’ve made this version numerous times to rave reviews. I hope you enjoy it as well!
I usually serve this chicken over rice as the sauce covers the rice nicely. Last night, I served this over plain brown rice. It was delicious as usual!
Lemon Cream Chicken
4 boneless, skinless chicken thighs or breasts
½ tsp salt
½ tsp pepper
¼ cup flour, plus 1 tbsp, divided
1 cup fat free chicken broth
1 cup fat free half and half, divided
3 tbsp lemon juice (fresh or bottled)
½ pound sliced mushrooms ( I used baby bellas)
Optional: lemon slices
Spray a frying pan generously with canola oil spray. Season chicken with salt, pepper and ¼ cup flour. Brown chicken in frying pan over medium heat for 3-4 minutes each side. When browned transfer chicken to an oven proof plate and put in a 200 degree oven to keep warm. Meanwhile, add chicken broth to the drippings in the frying pan. Bring to a boil over medium heat, stirring to loosen bits from the bottom of the pan. Simmer uncovered, reducing by half. Stir in ¾ cup of the half and half, lemon juice and the mushrooms. Cook over medium-low heat for 5 minutes.
Combine the remaining half and half and flour in a bowl until smooth. Stir into frying pan and stir until thickened. Return chicken to frying pan and heat through, spooning sauce over chicken periodically.
Optional: To make this dish extra beautiful, serve with fresh lemon slices.