Monday, August 22, 2011

Creamy Lemon Chicken

This recipe is so good! Of course any recipe that comes from either the Favorites cookbook or the Keeping Up Cookbook is! This dish has such great flavors blended together. Yum! 

2 T olive oil
10 Boneless chicken tenders
1 tsp Herbes de Provence
1/2 tsp creole seasoning or other spicy seasoning salt
1 cup reduced- sodium chicken broth
1 3/4 cup heavy cream
zest of 1 lemon
2 tsp lemon juice

3/4 pounds fettuccine, cooked according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Provence and creole seasoning. Heat oil in a skilled over medium-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through, 1 to 2 minutes. Remove chicken from broth and set aside. 

Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine. 


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