Creamy Lemon Chicken Dinner

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Creamy Lemon Chicken cooked and re-created with the help of "TinEats" and their detailed photos.   The photos used in Ellen Cooks were done by my Sous Chef with the meal being cooked by me - Ellen Britt at ellencooks.ca.  This recipe was slightly adapted from the Tin Eats web site and is super yummy.  I kept the wording for this creamy chicken recipe basically the same when it came to writing the recipe so as not to miss out a single step.  Kudos to Tin Eats for this amazing meal.  

Another lip-smacking and easy homemade dinner!   

Ingredients

Sauté Chicken Breast 

• 600g / 1.2lb chicken breasts (2 large)  

• 1/2 tsp salt 

• Black pepper 

• 1/4 cup (35g) flour 

• 3 tbsp (40g) unsalted butter 

• 2 garlic cloves, minced 

• 1 1/4 cups (325ml) chicken stock 

• 3/4 cup (185ml) heavy cream, 

• 4 tbsp lemon juice or the juice from 1 lemon 

• 2 tsp Dijon mustard 

• 3/4 cup (75g) parmesan cheese freshly grated.  Do not use the sandy looking parmesan as it won’t melt very well. 

• 2 tsp corn starch dissolved in a small amount of cold water (optional and is only used to add extra thickness to your sauce if desired) 

• 1 to 2 tbsp chopped parsley 

Instructions 

Sauté and Brown Chicken Breast

1. Slice chicken breast horizontally to create two thin steaks. When done you will have 4 chicken slices. 2. Sprinkle each side with salt and pepper, then coat with flour being sure to remove excess. 

3. Melt butter in a large skillet over medium high heat. Cook chicken 2 minutes on each side until golden and crispy, then remove onto plate. 

Sauce 

1. Add a bit more butter if needed. Next add garlic and stir 10 seconds. 

2. Then add chicken broth, cream, lemon, and Dijon mustard. Bring to simmer and scrape the bottom of the pan to dissolve brown bits into the liquid. You may need to use a whisk for the mustard. 

3. Add parmesan then simmer rapidly for 3 minutes or until sauce thickens slightly. Add salt, pepper, and adjust lemon to taste. 

4.     If you want to thicken your sauce now is the time to add 2 tsp cornstarch.  Make sure to dissolve your cornstarch first in cold water otherwise it will form clumps in your sauce.

4. Return the chicken to the pan and coat with the sauce (see plating tip below). 

5. Place chicken on serving plates with rice, potatoes, or a salad. Sprinkle with fresh parsley. Spoon remaining Lemon Sauce over the chicken and serve!   

Plating tip:  If serving for company leave the top of the browned chicken without sauce.  If you cover the entire chicken with sauce your meal will look to be “one color” – that being white.  I suggest putting sauce on the side to be added after the plate is set on the table.  After all we eat with our eyes and having a browned and crispy chicken breast looks so delicious.   

I plated the chicken with a side of mixed greens topped with cherry tomatoes and a second side serving of rice.  The rice was a combination of basmati and wild rice to give an added bonus of  texture and taste.

The tartness of the lemon sauce mixed with the flavors of the rice and salad was a wonderful spring meal. 

Bon appétit from Ellen Britt a teen foodie with a love of all things delicious.