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Lemon Cream Chicken
from Kat4life
2 whole chicken breasts, halved, skinned and boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 pound butter, unsalted
2 tablespoons fresh lemon juice
zest of one lemon
2 tablespoons dry sherry
1 tablespoon chopped capers *** Optional (I didn’t have any)
1 cup heavy cream
2 to 4 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Pound boned chicken breasts until thin between 2 pieces of wax paper. Sprinkle
with the salt and pepper.
Melt 6 tablespoons of the butter in a heavy skillet. Sauté chicken pieces over
medium-high heat for 5 to 7 minutes, turning once. Place in an oven proof
platter.
Reduce heat to medium. Add lemon juice, zest, sherry and cream to the butter in
the skillet. Continue to cook until smooth. Stir with a wire whisk. Pour over
the chicken. Dot with the remaining butter and sprinkle with the grated cheese.
Sprinkle with paprika.
Place in the oven under the broiler until browned. Serve any extra sauce over
rice (or pasta like linguine) as an accompaniment.
P.S. The lemon sauce tasted great with asparagus too!
Serves 4
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