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Chicken with Lemon Sauce + Asparagus + Roasted Potatoes

pan fried chicken with creamy lemon sauce
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Servings 4 servings

Ingredients
  

For the chicken:

  • 2-3 boneless chicken breasts halved horizontally and pounded thin
  • 2 packets true lemon or a few tsp lemon juice
  • 1/2 tsp garlic powder
  • salt and pepper
  • 1/2 cup flour
  • 1/4 cup parmesan cheese
  • 1 tsp garlic powder
  • 1/4 cup oil

For the sauce:

  • 1/2 cup dry white wine
  • 4 garlic cloves minced
  • 1 1/2 cup chicken broth
  • 3/4 cup cream
  • 1 tsp chicken powder
  • 1 tsp mustard powder
  • 1 cup grated parm
  • 3 tbsp lemon juice
  • 2 tbsp butter

Instructions
 

For the chicken:

  • Halve the chicken breast horizontally and use a mallet to pound them out to about 1/4-1/2 inch thick. Sprinkle with salt, pepper, garlic powder and true lemon or lemon juice and marinate overnight or at least a few hours.
  • Combine the flour, parmesan and garlic powder on a plate. Dredge the chicken pieces in this mixture.
  • Heat oil in a frying pan over medium heat. Sear the chicken until browned on both sides and cooked through. Turn down the heat if it is getting too browned before being cooked.
  • When cooked set aside while you make the sauce.

For the sauce:

  • Add the wine to the hot skillet and scrape the browned bits up. Allow to reduce slightly and add the garlic. Over medium heat let this reduce by half.
  • Add the broth, chicken powder, mustard powder and some black pepper. Let this simmer for a few minutes then reduce heat to low.
  • Add the cream, whisking as you add it. Then add the lemon and parmesan while whisking slowly. Taste and adjust seasoning. Add the chicken to the sauce to warm up and then serve over pasta or with rice or vegetables.
Keyword Chicken, Main Dish, Sauce