Lemon cream chicken with mushrooms
Lemon Cream Chicken with Mushrooms features tender chicken in a rich, velvety lemon-infused cream sauce paired with sautéed mushrooms. This comforting dish is easy to prepare and perfect for a cozy dinner.
Cook time 45 min
Prep time 10 min
Ingredients:
6 tbsp butter3/4 lb mushrooms
24 oz chicken breasts
4 tbsp all-purpose white wheat flour
1 cup chicken broth
1 cup heavy whipping cream
3 tbsp lemon juice
1/2 tsp white pepper
1 dash salt
1 dash black pepper
Lemon Cream Chicken with Mushrooms is a delectable and rich dish that combines tender chicken breasts with earthy mushrooms and a velvety lemon-infused cream sauce. This recipe is perfect for a cozy dinner and can be accompanied by rice, pasta, or a fresh salad for a complete meal.
Instructions:
- Slice the mushrooms.
- Cut the chicken breasts into bite-sized pieces.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the sliced mushrooms and cook until they are tender and browned, stirring occasionally, about 5-7 minutes.
- Transfer the mushrooms to a plate and set aside.
- In the same skillet, melt 2 more tablespoons of butter.
- Add the chicken pieces and cook until they are browned on all sides and cooked through, about 6-8 minutes.
- Remove the chicken from the skillet and set it aside with the mushrooms.
- In the same skillet, melt the remaining 2 tablespoons of butter.
- Stir in the flour and cook for about 1-2 minutes until it forms a roux (a smooth paste).
- Gradually whisk in the chicken broth until smooth, then whisk in the heavy whipping cream.
- Cook the sauce, whisking constantly, until it thickens, about 4-5 minutes.
- Stir in the lemon juice, white pepper, salt, and black pepper.
- Combine everything: Add the cooked chicken and mushrooms back into the skillet.
- Stir everything together until the chicken and mushrooms are well-coated in the sauce and heated through.
- Taste and adjust seasoning if needed.
- Serve the lemon cream chicken with mushrooms hot, over rice, pasta, or with a side of vegetables as preferred.
Enjoy your Lemon Cream Chicken with Mushrooms, a dish that's sure to impress with its creamy texture and refreshing lemon flavor. The combination of the tender chicken, savory mushrooms, and luxurious cream sauce makes it a dish worth savoring.
Lemon cream chicken with mushrooms FAQ:
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check the temperature. The chicken pieces should also be no longer pink in the center and the juices should run clear.
Yes, you can substitute other types of mushrooms, such as cremini or shiitake, for the mushrooms in the recipe. Each type will impart a slightly different flavor, but they all work well in a creamy sauce.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them on the stove over medium heat or in the microwave, adding a splash of chicken broth if the sauce has thickened.
If you're looking for a lighter alternative to heavy whipping cream, you can use half-and-half or a non-dairy cream substitute. Keep in mind that this may affect the richness and texture of the sauce.
A large skillet with at least a 12-inch diameter is ideal for this recipe. It provides enough space for cooking the mushrooms and chicken evenly without overcrowding.
Cooking Tips:
- For enhanced flavor, consider marinating the chicken breasts in lemon juice, olive oil, and garlic for a few hours before cooking.
- To ensure the sauce reaches the desired thickness, you can simmer it longer while occasionally stirring.
- For a lighter version, you can substitute heavy whipping cream with half-and-half or whole milk, though the sauce will be less creamy.
- Garnish the dish with fresh parsley or chives to add a pop of color and additional flavor.
- Make sure not to overcrowd the pan when cooking the mushrooms, as it will help them brown evenly and enhance their flavor.
Nutrition Facts
6 ServingsCalories 420kcal
Protein 30g
Carbohydrates 8g
Fiber 0.75g
Sugar 2.65g
Fat 30g
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