Health Creamy Lemon Chicken

Health Creamy Lemon Chicken

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 120ml heavy cream, or undiluted evaporated milk (1/2 cup)
  • 240ml chicken stock (1 cup)
  • the juice of 1/2 lemon
  • the zest of one lemon
  • 3/4 tsp garlic powder
  • 45g grated Parmesan Cheese (1/4 cup)
  • 3/4 tsp salt
  • 1 TBS butter
  • 1/2 TBS olive oil
  • 1 tsp cornstarch, diluted with 1 tsp water
  • 4 slices of lemon


  1. Preheat the oven to 190*C/375*F/gas mark 5. 
  2. Heat the butter and oil together in a skillet over moderate heat, until the butter starts to foam.   Season the chicken breasts lightly and add to the pan, top side down.  Saute until golden brown, flip over and saute on the other side until golden brown.  Transfer to a baking dish large enough to hold them all in a single layer.
  3. Wipe out the skillet. Add the cream/milk, chicken stock, lemon juice, zest, garlic powder and the remainder of the salt and pepper to the skillet. Whisk to combine.  Whisk in the cheese.  Cook and simmer for about 10 minutes so that the flavours meld.  Whisk together th cornstarch and water and whisk into the sauce.  Cook until it thickens slightly.  Pour the sauce over the chicken breasts.  Top each with a slice of lemon.
  4. Bake in the preheated oven for  25 to 30 minutes or until the chicken juices run clear.  Serve hot with some of the sauce spooned over top.

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