Sautéed Chicken in a Lemon Cream Sauce

Name: Sautéed Chicken in a Lemon Cream Sauce
Yield: 6 servings
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

A quick yet elegant dinner using real whipping cream.

Prep: 15 min
Cooking: 20 min

Yields 6 servings

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

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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.