Creamy Lemon Chicken Breasts and Mushrooms
Ingredients
The chicken and mushrooms
-
2
pieces
skinless, boneless chicken breasts
-
4
tablespoons
butter
-
1
tablespoon
canola or vegetable oil
-
½
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
2
cups
mushrooms, quartered
The sauce
-
2
tablespoons
sweet vermouth
-
2
tablespoons
lemon juice
-
1
tablespoon
lemon peel
-
1
cup
heavy cream
-
¼
cup
grated Parmesan cheese
-
to taste
minced parsley for garnish
Instructions
- Cut each chicken breast in half horizontally and pound lightly for even thickness.
- Season the chicken breasts with salt and pepper and set aside.
- Melt 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms until softened.
- Transfer the mushrooms to a bowl and set aside.
- In the same skillet, melt the remaining butter with the canola oil and cook the chicken breasts until golden brown on both sides.
- Remove the chicken and leave the browned bits in the pan.
- Add vermouth, lemon juice, and lemon peel to the pan, cooking for 1-2 minutes while scraping the bottom.
- Add cream and cook until the sauce thickens.
- Return the chicken and mushrooms to the skillet, tossing in the sauce and sprinkling with Parmesan cheese.
- Cook for an additional 2 minutes to warm everything through and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
447
Total fat
40g
Total carbohydrates
5g
Total protein
17g
Sodium
577mg
Cholesterol
153mg
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