So here is a chicken dish I made way back in January, wrote up the notes and left it at that. Today it surfaced and I finally took the time to finish it off. It is really worth making and I am already adding it to this weekends dinner menu. It is 100% the sauce that makes this chicken so good, so don't skip it!
As chicken goes with so many side dishes the possibilities are endless as to what you can serve this with. That being said, because I love potatoes I would highly recommend the Potato and Leek Cakes or the Roasted Rosemary Potatoes. Both equally delicious with this sauce.
Note: I use the basis of a Roux sauce for this recipe. In case you are new to sauce making, it is a basic white sauce that is widely used in many sauces. It used equal parts butter and flour and then added milk to make the sauce. When adding the milk, add it slowly and whisk as the sauce thickens so no lumps form. Although the quoted amount of milk for this recipe it 1 1/4 Cups/300 ml, you may need to use a little less or a little more. So, add slowly until you reach the desired consistency. As well, like most sauces it will thicken once it sets as well.
A closer look at the absolute creaminess of the sauce. Got to love lemon sauce. I have also made this sauce for salmon and fish cakes before. So, very versatile as well.
This is such an easy and delicious stove top dinner. The sauce goes great with potatoes as well. When we had this, we served it Roasted Rosemary Potatoes.
Lemon Cream Chicken
Serves 4 / Prep time: 15 minutes / Cook time: 30 minutes
For the chicken:
2 Chicken breast
4 Shallots, sliced
3 Garlic cloves crushed
2 tablespoons olive oil
Zest of one lemon
1/4 cup/60 ml white wine
For the sauce:
2 Tablespoons butter
2 Tablespoons flour
1 1/4 Cups/300 ml whole milk
1 Tablespoon cooking cream
1 Garlic clove, crushed
Small bunch of fresh chopped parsley
Juice of one lemon
Fresh cracked black pepper
First make your sauce by adding the butter & garlic to a medium saucepan set over medium heat. As soon as the butter melts, add the flour and whisk to form a paste. Gradually pour in the milk and whisk until a thickened smooth sauce forms. Add the cream, lemon juice, parsley, salt and pepper. Stir well and leave to simmer for 2 to 3 minutes. remove from heat and set aside.
Cut each chicken breast in half. So, you will now have 4 chicken fillets.
In a large skillet set over medium high heat, add the olive oil, garlic and shallots. Let the shallots soften for a few minutes and then add the wine and lemon zest to pan. Increase heat to high and leave to boil for about 2 minutes. Add the chicken breast to the pan. Cook over medium heat for about 6-8 minutes per side or until chicken is cooked through. Remove from pan and serve with the sauce poured over the top.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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