Creamy Lemon Chicken
Creamy lemon chicken is a one pan entree your family or guests are sure to love!
Servings: 4 servings
Calories: 549
Ingredients
- 1 Tablespoon oil
- 4 chicken breasts boneless, skinless
- 1 ¼ cup chicken broth
- 2 Tablespoons Dijon mustard
- 1 Tablespoon butter
- 1 teaspoon fresh tarragon chopped, or your favorite herbs (or ½ teaspoon dried)
- zest of 1 lemon *
- freshly ground black pepper to taste
- 1 lemon *thinly sliced (small lemon)
- ½ teaspoon salt optional
- 1 cup heavy cream
- ¼ cup white wine or chicken broth
Instructions
- In a large skillet, heat oil over medium heat. Add chicken and brown both sides, about 3 minutes per side.
- Pour chicken broth over chicken. Add mustard, butter, tarragon, lemon zest, and pepper (no need to stir). Cover and simmer for 30 minutes.
- Remove chicken to a serving dish and cover to keep warm.
- Add cream and wine to pan and bring to a boil. Reduce sauce by about one third. Reduce heat to bring to a simmer and add lemon slices. Simmer for 5 minutes. Add salt and pepper to taste.
- Pour over chicken and serve with rice or pasta.
Notes
*zest the lemon, then slice it
- Keep leftover chicken in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 549 | Carbohydrates: 6g | Protein: 50g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 956mg | Potassium: 1014mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1064IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg