Ingrédients pour Abby's Lemon Cream Chicken
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons butter
- 1/2 cup dry white wine
- Lemon, Zest Of
- 1/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
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Comment préparer Abby's Lemon Cream Chicken
- Melt 2 tablespoons of butter in a large frying pan over medium heat. Add 1.5 lbs boneless, skinless chicken breasts and sauté for 5 minutes per side, until golden brown.
- Remove chicken from pan and set aside in a 9x13 inch oven-safe dish.
- Discard excess butter from the pan. Add 1/2 cup dry white wine, 1 tablespoon lemon zest, and 1/4 cup fresh lemon juice to the pan.
- Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 cup heavy cream.
- Stir gently to combine and heat through, being careful not to boil.
- Pour the sauce evenly over the chicken in the baking dish. Top with 1 cup sliced mushrooms and 1/2 cup grated Parmesan cheese.
- Bake uncovered in a preheated oven at 325°F (165°C) for 30 minutes, or until the chicken is cooked through and the sauce is bubbly.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
59g
Carbs
0g
