Sautéed Chicken in a Lemon Cream Sauce

A quick yet elegant dinner using real whipping cream.

  • Prep: 15 min
  • Cooking: 20 min
Yields 6 servings
sauteed chicken in a lemon cream sauce

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) olive oil
  • 6 boneless skinless small chicken breasts
  • Salt
  • Pepper to taste
  • 1 onion chopped
  • 2 garlic cloves minced
  • Finely grated peel of 1 lemon
  • 1 tbsp (15 mL) fresh rosemary chopped or 1 tsp (5 mL) dried rosemary
  • 1 cup (250 mL) 35 % cream
  • 1/4 cup (60 mL) chicken stock
  • 2-3 tbsp (30-45 mL) lemon juice

Preparation

In large skillet, heat butter and oil over medium high heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken 5 min on both sides until golden but not cooked through. Remove to a plate; set aside loosely covered with foil.

Add onion, garlic, lemon peel and rosemary to pan; cook 30 sec. Add cream, stock and 2 tbsp (30 mL) lemon juice. Boil and cook until thickened slightly.

Return chicken and any juices to skillet; cook about 10 min until chicken is cooked through. Add salt, pepper and remaining lemon juice to taste.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 334 Calories
Protein: 34 g
Carbohydrate: 4 g
Fat: 20 g
Sodium: 147 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 41 mg
Niacin: 88 % / 20 mg
Vitamin B6: 36 % / 0.6 mg
Vitamin B12: 20 % / 0.4 mcg
Vitamin A: 18 % / 175 mcg