Side Pannel
Creamy Pasta Lemon Chicken
Creamy Pasta Lemon Chicken
- Recipe Submitted by maryjosh on 06/04/2018
Ingredients List
- 1 tablespoon oil
- 1 tablespoon butter
- 4 (6 ounce) boneless and skinless chicken breasts, pounded thin
- salt and pepper to taste
- 2 shallots, finely diced
- 2 cloves garlic, chopped
- 1/4 cup dry white wine (or broth)
- 3/4 cup chicken broth
- 1/2 cup heavy/whipping cream
- 1 lemon, zest and juice (or 1/4 cup lemon juice)
- 1 teaspoon dijon mustard
- 1/2 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- 2 tablespoons dill, chopped (optional)
Directions
Heat the oil and melt the butter in a pan over medium-high heat, season the chicken with salt and pepper, place in the pan and cook until lightly golden brown and cooked through, about 3-5 minutes per side, before setting aside.
Add the shallots and garlic and cook for a minute.
Add the wine and deglaze the pan before adding the broth, cream, lemon zest and juice mustard and chicken and simmering to reduce until the sauce has thickened a bit, about 3-5 minutes.
Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.
Add the shallots and garlic and cook for a minute.
Add the wine and deglaze the pan before adding the broth, cream, lemon zest and juice mustard and chicken and simmering to reduce until the sauce has thickened a bit, about 3-5 minutes.
Mix in the parmesan, let it melt, season with salt and pepper to taste and mix in the dill before removing from heat.
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