Boneless skinless chicken breasts or tenders, trimmed, cut thin or pounded thin (4 pieces per 2 servings)
4-6 fresh lemons for juice (keep some zest for more lemon flavor in cream if you want)
whole cream (roughly 1/2 pint per 2 servings)
chicken broth (roughly 1/2 pint per 2 servings)
fresh mushrooms
butter
olive oil
flour, salt and pepper
cooked rice (parslied rice pilaf is great with this recipe)
Prepare hot rice to serve under chicken.
Squeeze juice of lemons into a bowl, remove seeds, and add lemon juice to whipping cream. Stir and set aside.
Melt a few T butter in heavy saucepan. Sautee’ washed and sliced mushrooms in butter. Remove from pan. Add a glug or two of olive oil and maybe half a cube butter. Olive oil has a higher smoking point than butter, so you can cook your chicken on higher heat. But you also want the flavor of butter.
Dredge chicken breast fillets in flour, salt and pepper.
Cook in oil until nice and brown.
Remove from pan to another container while you cook other chicken pieces.
When chicken and mushrooms are all cooked add 2 Tbs butter to pan, melt it, then add 2 -4 T flour to pan.
Scrape the drippings into the mix.
Add equal parts chicken broth and lemon cream mixture to the brownings. Scrape the bottom of pan and heat, stirring constantly. Add cooked chicken and mushrooms back to cream mixture and heat.
Serve over hot rice.
Parslied Rice Pilaf
Ingredients:
Long grain rice
Fresh parsley, chopped
1 small onion finely chopped
3 cloves garlic, chopped or minced
chicken broth or water with chicken bullion
butter
Melt 2 T butter in saucepan. Add chopped onion and sautee till tender. Add2 c rice and stir. Add 4 c broth and stir. Bring to a boil, lower to simple simmer and cover. Cook for approx. 20 minutes or according to rice directions. When rice is done, stir in minced garlic and chopped parsley (a small handful). Salt and pepper to taste.
This entree pairs nicely with steamed broccoli.
