Sautéed Chicken Breasts in Fresh Lemon Cream Sauce Printable Recipe

These chicken breasts in a lemon cream sauce come together so quickly, you’ll be surprised at how elegant they taste.

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce
Print
Sautéed Chicken Breasts in Fresh Lemon Cream Sauce
Ingredients
  • 1/2 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
  • 1/2 cup warm water divided
  • 2 tablespoons butter
  • 4 boneless about 1 1/4 pounds total, skinless chicken breast halves
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese .75 ounce
  • 1 tablespoon chopped fresh parsley
Instructions
  1. COMBINE Coffee-mate and 1/4 cup water in small bowl; mix with fork until Coffee-mate is dissolved. Set aside.
  2. MELT butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no longer pink in center. Transfer to serving platter; keep warm.
  3. ADD remaining water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in Coffee-mate mixture. Cook, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in cheese until melted. Spoon sauce over chicken. Sprinkle with parsley

Leave a Reply

Your email address will not be published.