Recipe by Chelsey Wolnowski
"This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favorite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a big green salad."
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skinless, boneless chicken breast halves
salt and pepper
Lemon Cream Sauce:
yellow onion, minced
I made the sauce to go with pasta. I made some changes. I added garlic with the onion. I used half and half cream instead of heavy cream. i scaled back the amount of cream and milk a bit. And i garnished with parm cheese, parlsey, and a wedge of lemon. SOOOOOOOO GOOD!
Decent, easy, but lacking in the flavor department. Also, extremely unhealthy but... you can just use less sauce and then it's not quite as bad! It just tasted like bitter lemon... no depth of flavor. I made it exactly as written. I will not make this recipe again.
Last year, I went to England and stopped at a pub in LaCock for lunch. I had chicken with lemon sauce and it was delicious. This recipe is fabulous and the closest match that I could find to the pub's chicken.The only issue that I had was that the cream sauce was a bit lemony and a little bitter from the wine. To balance that, all I did was add some garlic powder and a little salt to the lemon sauce and it turned out excellent!! It is now in my recipe box!
I thought this was excellent! I scaled it down to 2 people. Instead of baking the chicken in the oven I browned it in a skillet with olive oil for about 10 min to save time, then I removed the chicken from the skillet and made the sauce. I made it as described but substituted olive oil for the butter since thats what I used in the skillet. I didn't think the milk was necessary as it already had heavy cream. Make sure not to let the sauce cook for long cause it will reduce quickly. I also added some capers to the sauce which gave it a gourmet look. My boyfriend raved. Thanks for sharing!
Added 3 cloves of minced garlic with the onions and a little salt (about 1/2 tsp.)and about 1/4 cup of parm. cheese at the end of the sauce cooking. I did not have lemon pepper for the chicken, so I used poultry seasoning instead and cut the breast in chunks (and I let it marinade with the rest of the ingredients for less than an hour) and cooked the chicken in a non-stick pan on the stovetop. This adds color to the chicken!! Tossed the sauce in some cooked whole wheat spaghetti, and tossed in some fresh steamed spinach and topped it with the chicken breast and sprinkle some fresh parm. cheese and parsley, served with a garlic toast......better than if I had ordered it at a restaurant!!
I made this for my husband and we both thought it was absolutely delicious! He loved it so much that he was happy there was extra to take to work for lunch. I did not have Lemon Pepper seasoning so I just used Pepper. I also used a sweeter white wine as well as a sweet yellow onion and I thought the flavor was very balanced! I will definitely be making this again and think I may try the sauce over Tilapia next. Thanks for the great recipe Chelsey!
This was amazing without lemon pepper (didn't have) or Italian Seasoning (cutting down on sodium), but I used Mrs. Dash instead. Simply wonderful! Thank you!
This recipe was super easy and delicious! I only tweaked it a little by adding the garlic and parmesean cheese to the sauce prior to pouring it over the chicken. My husband raved about how much he loved this meal! I served it over fettucine pasta with a bit of parsley and sliced french bread. Thanks for the wonderful recipe! Will definitely make again!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Buttery Lemon Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 602
** Calories from Fat: 439
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