Lemon Chicken in Cream Sauce

By Accipiter

Summary

Right about now it's about that time... for another one of my patented "How to cook" threads! Since I was debating last time whether to prepare chicken or beef and choosing beef, tonight's dish is a chicken dish. We're going to witness the preparation of lemon chicken in a nice cream sauce.

System Requirements

You'll notice a box of Velveeta is present. Ignore it. I had planed to melt cheese over the broccoli, but since the sauce was going to be pretty heavy, I decided to skip the cheese. The spaghetti is not pictured. I recommend Barilla. Flour is also missing from the photo.

• 1 pound chicken breasts
• 1 cup heavy cream
• 3 tablespoons lemon juice
• 1 can chicken broth
• Sliced Mushrooms
• 1/2 clove Garlic
• 5 tablespoons Butter
• Olive Oil
• Flour
• Freshly ground Black Pepper
• Salt

Preparation

Step one is to melt about three tablespoons of butter in a large skillet with a half clove of garlic (chopped), then add some mushrooms. I used 8 ounces.

Sauteé the mushrooms until they're tender.

Once the mushrooms are nice and tender, remove them from the skillet and put them aside.

Next, take out your chicken breasts. Sprinkle some salt and pepper over both sides of the breasts, then roll them in the flour. Shake off the excess flour; we only want a very light coat.

Melt three tablespoons of butter in the skillet, then put the chicken in and cook until they're golden brown on each side. (About 5 to 6 minutes per side.)

At this point, it was a good idea to start steaming the broccoli. I fill a pot with water, put my steaming tray on top, and use the pot's lid to cover it up. There's also nothing special about the broccoli.

Once the chicken is a nice golden brown on each side, remove them from the skillet and place them on a plate, keeping them somewhere they can stay warm.

With the chicken out of the way, it's time to add the broth to the pan. Scrape the bits up off the bottom of the pan so they mix in with the broth, and bring it to a boil.

Boil the broth for about two minutes, then stir in the cream and the lemon juice.

When the sauce has thickened a bit, stir in the mushrooms. Add salt and black pepper to taste.

Stir the mix for a few minutes, then add the chicken to the sauce and simmer everything for 15 to 20 minutes. This is a great time to move the broccoli to the back burner, and start boiling some water for the spaghetti. I always add a bit of olive oil to the water.

By this time, the broccoli should be a nice bright green color, and be fairly tender. That's about when I remove the heat and the lid, but leave them in the steaming tray.

Once the spaghetti is ready, I pour it into my strainer and drain it really well, since I don't want the slightest bit of water getting into my sauce.

Take the pasta, dish out a nice serving alongside some of the broccoli, then cover the pasta with a few pieces of chicken and some sauce.

Ladies and gentlemen, dinner is served.