Creamy Lemon Chicken Breasts and Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
447 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Chicken Breasts and Mushrooms
Description
The recipe starts by slicing and pounding chicken breasts to an even thickness for even cooking, then seasoning them with salt and freshly ground black pepper. Mushrooms are sautéed in butter until tender and browned, imparting a rich earthiness. The chicken is then browned in butter and oil until golden on both sides.
After removing the chicken, the pan is deglazed with sweet vermouth and lemon components, lifting flavorful browned bits. Cream and grated Parmesan cheese are added to create a silky, citrus-tinged sauce that coats the chicken and mushrooms. The sauce’s brightness from lemon contrasts with the creamy richness and umami from Parmesan and mushrooms.
This dish is garnished with minced fresh parsley for color and freshness. It is suited for a simple dinner served as is or alongside vegetables or starches that can soak up the creamy sauce.
Ingredients
- 2 cups mushrooms , quartered
- 4 tablespoons butter , divided
- 1 tablespoon canola oil or vegetable oil
- 2 chicken breast skinless, boneless
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons sweet vermouth
- 2 tablespoons lemon juice
- 1 tablespoon lemon peel
- 1 cup cream
- ¼ cup Parmesan Cheese grated
- parsley minced, for garnish
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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