Saturday, April 30, 2011

Lemon Cream Chicken

5-6 TBSP olive oil
2 large chicken breasts cut into halves
salt & pepper
1 1/2 cups low sodium chicken broth
1 lb mushrooms - sliced
2-3 TBSP fresh lemon juice
2 TBSP butter
1 cup + 3 TBSP flour
1 cup milk - divided

Start by tenderizing the chicken breasts with a meat pounder. In 2 separate shallow dishes, combine 1 cup flour with 1 tsp each salt and pepper in one and 1/2 cup milk in the other.

Heat olive oil in a large fry pan over medium-high heat. Coat chicken in flour mixture, then milk and then return to flour mixture. Place in hot pan and cook 3 minutes on each side - or until cooked through. Remove and keep warm.

Add butter and mushrooms to the pan. When the butter has melted, sprinkle with the remaining flour; stir and let cook about 1 minute. Add broth and lemon juice to the pan and bring to a simmer. When the liquid has reduced by about half, add remaining 1/2 cup milk and simmer until sauce has thickened. Season to taste with salt and pepper and serve over chicken.

**Allergy-free substitutions:
Flour - all purpose gluten free flour
Butter - smart balance or bacon fat
Milk - Unsweetened Coconut milk

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