5.0 from 84 votes
Creamy Lemon Chicken Breasts and Mushrooms
This lush, lemony cream sauce coats thin-cut, browned chicken breasts beauties with mushrooms for a fast and easy 30-minute chicken dinner.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 447 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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.