Name: Creamy Lemon Chicken Breast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: Crispy Chicken:; 600g / 1.2lb chicken breasts (2 large) (Note 1); 1/2 tsp cooking salt (kosher salt); 1/4 tsp Black pepper; 1/4 cup flour (plain / all-purpose); 40g / 3 tbsp butter , unsalted; 1 – 2 garlic clove, minced; 1 1/4 cups chicken broth/stock; 3/4 cup cream , heavy/thickened (Note 2); 3 – 4 tbsp lemon juice (adjust to taste, start with 3 tbsp); 2 tsp Dijon mustard; 3/4 cup parmesan cheese , freshly grated OR store bought finely shredded (Note 3); To serve:; Pasta of choice (I used linguine); Finely chopped parsley

1. Chicken – use 2 large breasts split in half, or 4 small ones around 150g/5oz each and pound with fist to about 1.5cm / 1/2″ even thickness.

You can purchase chicken breast steaks here in Australia at supermarkets and butchers. Sometimes they are labelled “chicken schnitzel” (but no crumbs, just thin slices of chicken).

2. Cream – light cream won’t thicken as much. To decrease fat, better to use evaporated milk!

3. Parmesan – must use either finely grated yourself OR the store bought finely shredded ie very fine thin strands. Do not use store bought “sandy-like” parmesan, it just doesn’t dissolve as well.

4. Nutrition per serving for chicken and all the sauce, assuming 4 servings.

Creamy Lemon Chicken Breast

Ingredients

Crispy Chicken

To Serve

Steps

Notes

Nutrition Facts