Creamy Lemon Chicken Breasts and Mushrooms

Name: Creamy Lemon Chicken Breasts and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups mushrooms; 4 tablespoons butter; 1 tablespoon canola or vegetable oil; 2 skinless, boneless chicken breasts; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons sweet vermouth; 2 tablespoons lemon juice; 1 tablespoon lemon peel; 1 cup cream; ¼ cup grated Parmesan cheese; Minced parsley for garnish

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5.0

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
447 kcal
Course
Main Course
Cuisine
American

Creamy Lemon Chicken Breasts and Mushrooms

Iris Warren

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This lush, lemony cream sauce coats thin-cut, browned chicken breasts beauties with mushrooms for a fast and easy 30-minute chicken dinner.

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Ingredients

Servings

2 cups mushrooms , quartered
4 tablespoons butter , divided
1 tablespoon canola or vegetable oil
2 skinless, boneless chicken breasts
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons sweet vermouth
2 tablespoons lemon juice
1 tablespoon lemon peel
1 cup cream
¼ cup grated Parmesan cheese
Minced parsley for garnish

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Instructions

Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet for even thickness, about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper and set aside.
Melt 2 tablespoons of butter over medium high heat in a large skillet and add the mushrooms. Sprinkle with a few pinches of kosher salt and cook for 3 minutes or until the mushrooms soften and brown. Transfer the mushrooms to a bowl.
In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts. Leave the browned fond and any residual goodness in the pan. Discard any burned bits and wipe out any extra dark spots of the pan.
Remove the skillet from the heat. Carefully add the vermouth, lemon juice and lemon peel. Return to medium high heat and cook for 1-2 minutes, scraping the cooked bits from the bottom of the skillet. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and mushrooms back to the skillet, toss in the cream, and sprinkle with Parmesan cheese. Cook for 2 more minutes to warm the chicken and melt the cheese. Taste the sauce for seasoning and garnish with parsley. Serve with steamed rice, noodles, potatoes, or other vegetables.

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 5g (2%) Protein 17g (34%) Fat 40g (62%) Saturated Fat 25g (125%) Trans Fat 1g Cholesterol 153mg (51%) Sodium 577mg (24%) Potassium 431mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1298IU (26%) Vitamin C 7mg (8%) Calcium 119mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	5g	2%
Protein	17g	34%
Fat	40g	62%
Saturated Fat	25g	125%
Trans Fat	1g	50%
Cholesterol	153mg	51%
Sodium	577mg	24%
Potassium	431mg	9%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1298IU	26%
Vitamin C	7mg	8%
Calcium	119mg	12%
Iron	1mg	6%