Lemon Cream Chicken

I’ll be honest, I’m tired. If I can only spend 15 minutes cooking a meal, I’m in. If I can guilt whoever I’m with into doing the dishes, I’m in. This meal is quick, easy, healthy, and delicious. The sauce is extremely versatile. I had leftovers and used the sauce again for pasta and again for shrimp and scallops! It’s fresh, light, dreamy, and you need to try it.

Lemon Cream Chicken

Sarah Mikulski

This lemon cream sauce is extremely versatile, fresh, and tasty.

5 from 1 vote

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Cook Time 15 minutes mins

Course Main Course

Ingredients

  

• 3-4 chicken breasts
• 3 T butter
• 5 cloves garlic minced
• ½ cup white wine
• 1 ½ cups heavy cream
• zest of 2 lemons
• juice from 1 lemon
• ½ t pepper
• ⅓ cup parmesan cheese
• 1 t parsley
• 1 t sage
• ½ t salt

Instructions

 

• Cook your chicken breasts. I usually cook them in 2 T canola oil in a frying pan for 4-5 minutes on each side!
• Melt the butter in a saucepan over medium heat. Add the minced garlic. Cook for about 2 minutes.
• Add the white wine. Let the alcohol cook out for 1-2 minutes.
• Add heavy cream and mix everything together.
• Add the lemon zest, lemon juice, parsley, sage, salt, and pepper. Combine.
• Add the parmesan cheese and stir until it is melted and combined into the sauce. If the sauce is too thick, you can add any liquid to it to thin it out. Water, milk, chicken broth, more wine, etc!
• Add the chicken into the finished sauce or spoon it over the cooked chicken.