Creamy Lemon Chicken Recipe - Allrecipes.com
Creamy Lemon Chicken Recipe
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Creamy Lemon Chicken
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  • READY IN 30 mins

Creamy Lemon Chicken

Recipe by  

"Lemon juice and grated lemon peel add an unexpected flavor kick to a simple chicken skillet supper."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • READY IN

    30 mins

Directions

  1. Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet until 1/2 inch thick. In small shallow dish, mix flour, 1 tsp. salt and 1/2 tsp. pepper; dip each chicken breast into flour mixture, coating all sides.
  2. Heat 2 tablespoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown. In small bowl, mix cooking sauce and lemon juice.
  3. Pour sauce mixture over chicken. Reduce heat to medium-low; simmer 5 to 10 minutes or until chicken is no longer pink in center. Sprinkle with parsley and lemon peel. Serve with rice.
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Reviews More Reviews

Most Helpful Positive Review
Sep 27, 2012

I seasoned the chicken with salt, pepper and garlic powdwer. Well received by all. Thank you, Progreeso!

 
Most Helpful Critical Review
Sep 13, 2012

I love the concept of pairing chicken with a creamy lemon sauce. And while this is quick and easy saving on time and effort in the kitchen due to the pre-made sauce it just doesn't meet expectations in the flavor department. I followed the recipe exactly, but found that seasoning the flour is a must so I added a little garlic powder along with the salt and pepper. I also used olive oil vs. veg. oil to pan fry the chicken. The sauce leaves something to be desired and is thin and watery vs. thick and creamy. I ended up adding a little cornstarch to thicken it, but in the end it was bland in spite of the additional parsley and lemon zest. Even with some tweaking I don't think I would make this again....

 
Sep 29, 2012

This was actually my favorite Progresso starter recipe. The chicken was creamy and delicious and succulent and the flavors in the sauce were very good.

 
Sep 15, 2012

Because I was afraid 3 T. of lemon juice would be too strong for mine and my husband's tastes, I began with 2 T. and am very glad I did. Had I added the full amount, it would have been entirely too strong a flavor for our liking. We did not particularly enjoy this recipe.

 
Sep 09, 2012

As-written, this is only a three-star recipe. With my modifications, it would be four stars. The canned sauce is pretty bland and sort of reminded me of extremely watered down cream of chicken soup. Honestly, I expected quite a bit more flavor from a Progresso product. I had to add salt and pepper to the sauce to get any real flavor from it. I didn't measure the lemon juice, but I estimate that I used about 2 Tbs, which was plenty. Any more would have been far too tart. I also did not simmer the chicken in the sauce, as that would have destroyed the beautiful golden crispness obtained by sauteing the chicken. I served this with brown jasmine rice cooked in home made chicken stock and bacon/onion flavored green beans.

 
Sep 08, 2012

Great flavor with the soup mixed with the fresh lemon for the gravy. I used olive oil instead of veg. oil, bowtie pasta instead of rice and cut the chicken into strips (it only took 2 large breasts)-and it fed 4-6! What an easy weeknight meal this made. I would use less lemon juice next time-maybe just a little squeeze-the soup is good on it's own.

 
Oct 14, 2012

Excellent recipe! It's incredibly quick and easy to make, and the sauce is very creamy and delicious! I sliced the chicken breasts in half horizontally, which was much easier and less messy than pounding them out. I cooked 1 cup brown rice in 2-1/4 cups chicken broth for about 35 minutes. My husband and I both really liked this dish. I'll definitely be making this again.

 
Sep 19, 2012

This was a family winner! The kids really enjoyed and it actually only took me 30 minutes to make. Amazing!

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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