Creamy Lemon Chicken Breasts

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 Creamy Lemon

Chicken Breasts 

                             


Cream and lemon is a luscious combination and is stellar served over crispy chicken! It's super easy and fast to make. A little dusting of flour creates a terrific crispy coating on the chicken and gives the sauce something to cling to.


Preparation time: five minutes

Cooking time: 10 minutes

Servings for: four persons


INGREDIENTS

  • 4 (about 1 pound, total) boneless skinless chicken breasts, pounded down to 1/2-inch thickness
  • 3/4 cup grated parmesan cheese, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • zest of 1/2 lemon
  • salt and fresh ground pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter, divided
  • 3 cloves garlic, minced
  • 2/3 cup low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons lemon juice, (adjust to taste - you may want less or more)
  • chopped fresh parsley, for garnish
  • lemon slices, for garnish (optional)
TO SERVE:
Pasta of choice
Finely choose parsley

INSTRUCTIONS:

  1. In a mixing bowl combine 1/3-cup parmesan cheese, garlic powder, basil, thyme, lemon zest, salt, and pepper.
  2. Drizzle a bit of olive oil over each chicken breast and rub the prepared seasoning all around the chicken. You can also put the seasoning in a shallow dish and dredge the chicken breasts in it.
  3. Heat a large skillet over medium high heat; add oil and melt 1 tablespoon butter.
  4. Once heated, add chicken and sear until golden, about 5 minutes. Flip and continue to cook for 5 more minutes, or until golden. Cooking time will depend on the thickness of the chicken breasts.
  5. Remove chicken from skillet; set aside and keep covered.
  6. Melt remaining butter in the skillet.
  7. Add garlic; lower heat to medium and cook for 20 seconds.
  8. Whisk in chicken broth; whisk in cream and remaining Parmesan cheese; season with more salt and pepper, if desired, and stir until combined.
  9. Continue to cook for about 2 minutes, or until thicker.
  10. Whisk in the lemon juice and cook for 1 more minute.
  11. Return chicken back into the pan; let simmer in the sauce for about 2 to 3 minutes, or until heated through.
  12. Remove from heat; garnish with lemon slices and parsley.
  13. Serve.


NOTES

To lower your POINTS down to 10, use Half & Half in place of Heavy Cream, and use 3 tablespoons Extra Virgin Olive oil; omit the butter


Chicken - use 2 large breasts split in half, or 4 small ones around 150g/ 5oz each and pound with fist to about 1.5cm / 1/2" even thickness.

You can purchase chicken breast steaks at supermarkets and butchers.


Parmesan - must use either finely grated yourself OR the st&re bought finely shredded ie very fine thin strands. Do not use store bought "sandy-like* parmesan, it just doesn't dissolve as well.




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