Lemon Cream Chicken. New Music From John Edge And Blackmill.

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.

Serves 6

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
someday soon”

Check out John Edge on Facebook and Blackmill on Facebook. You can buy the music here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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