Jim Carrey was so cute! He would surely laugh at this rich chicken.
If you feel like an elegant meal in no time at all, give this Lemon Cream Chicken a try. The rich mushroom cream sauce, with its lemon tang, is perfect with the lightly sautéed chicken. Serve with some linguine or rice to soak up the sauce.
Lemon Cream Chicken
1/2 cup plus 1 tablespoon flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms
1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides then shake off excess.
2. In a large skillet, heat butter over medium heat. Cook chicken in batches for about 5-7 minutes per side. Remove chicken, reserving drippings in pan.
3. Add broth to skillet and bring to a boil. Simmer, uncovered, until liquid reduces to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
4. In a small bowl, whisk together the remaining flour and cream until smooth then stir into sauce. Bring to a boil, cook and stir until thickened, 1-2 minutes. Add chicken and heat through.
Recipe from Taste of Home Magazine
Scottish artists John Edge and Blackmill aka Robert Card have a new song out titled ‘Emerald City’. Soft, beautiful, haunting.
“Don’t you know
the sky will fall down