A quick yet elegant dinner using real whipping cream.
- Prep: 15 min
- Cooking: 20 min
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) olive oil
- 6 boneless skinless small chicken breasts
- 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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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
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.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||4 % / 41 mg|
|Vitamin A:||18 %|
|Vitamin B12:||20 %|
|Vitamin B6:||36 %|