CHICKEN BREASTS WITH LEMON CREAM SAUCE

 

Serves 4.

 

4 chicken breast (8 oz each), flatten to 1/3 inch
3 Tbsp butter
2 Tbsp minced shallots
1/4 c. dry white wine
1/2 c. chicken broth
1/2 c. whipping cream
1 lemon, grated peel & juice
˝ Tbsp parsley, chopped

 

 

  1. Sauté chicken breasts in butter for 4 minutes over medium to high heat.  Turn and sauté for 3 minutes. Reduce the heat to medium. Remove the breasts from the pan, set aside and keep warm.
  2. Add shallots to skillet and cook until transparent.
  3. Stir in wine to deglaze the pan. Loosen any caramelized particles on pan with wooden spoon or high heat spatula. 
  4. Add broth and bring to a boil. Cook until reduced by half.
  5. Stir in cream, slowly. Cook over medium heat, stirring until cream begins to boil.
  6. Turn off heat, stir in lemon peel and juice and parsley. Serve over chicken. Serve with your favorite rice.