}]; Noreen's Kitchen: Quick & Easy Creamy Lemon Pepper Chicken! Special Enough For Company!

Monday, May 16, 2016

Quick & Easy Creamy Lemon Pepper Chicken! Special Enough For Company!

Sometimes thinking of something new and different to put on the table can be rough.  Add to that our hectic schedules and lives, with work, lessons, practice and this time of year, the end of school activities, we can sometimes find ourselves opting to just run to the drive through or call it in by taking out to put dinner on the table.  Today I want to share with you a delicious, quick and easy meal that can be made in less than half an hour that will have you closing your eyes and melting into the yumminess that is creamy lemon pepper chicken!

This really could not be easier.  I butterflied a few chicken breasts, meaning I cut them in half the flat way to make two thin cutlets.  This helps to stretch my protein as well as making the chicken thinner so it will cook more quickly.  Then I melted some olive oil and butter in my cast iron skillet, sprinkled the chicken on one side liberally with my homemade lemon pepper and herb seasoning and then set the cutlets seasoned side down in the skillet over medium heat.  Don't forget to season the other side when you get them cooking.  This just makes things a little easier.

Now, get your pasta or rice going and let those cutlets cook for a good four minutes before you flip them to cook the other side for the same amount of time.  Then go steam some veggies or make a quick green salad to serve along with.

When the chicken is done and the juices run clear when cut, take the cutlets out of the skillet and set them aside.  Add the onions and garlic to the pan and some mushrooms if you like.  I did not have any on hand this night but they would have been wonderful!  Toss to coat and then add  the lemon juice and chicken stock and scrape some of the brown bits or fond off the bottom of the pan.  Add some heavy cream and stir well.  Return the chicken to the skillet and nestle them all in there so they are coated and cozy.  Turn the heat down to medium and allow them to simmer 5 to 10 minutes to reduce the sauce a bit. 

When the sauce is a bit thicker and coats the back of your spoon, turn off the heat and allow the chicken to rest in the sauce for five minutes before serving.  I always do this, no matter what I am cooking.  I just feel like getting the initial fire off of a dish makes it much more enjoyable to the palate.  When things are too hot, or conversely, too cold, they cannot be fully enjoyed by your taste buds.  Letting things rest gives you a much more enjoyable experience.

Time to serve!  Plate this up with angel hair or orzo pasta or long grain, wild or blended rice and a veggie or salad for a completely wonderful dinner that you can get on the table, even when you are super busy.    This is satisfying and delicious and I know your family is going to love this dish.

Add this to your list to try or even your regular weekly menu rotation.  It's always great to add something new or put a new spin on something that you already enjoy.  I hope you give this creamy lemon pepper chicken a try and I hope you love it!

Happy Eating!

Creamy Lemon Pepper Chicken

2 pounds chicken cutlets
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons lemon pepper seasoning
1 teaspoon salt
1 medium onion, sliced
3 cloves garlic, minced
Juice of 1 lemon
2 cups chicken stock
1 cup heavy cream

 Step by Step Instructions

Sprinkle chicken breasts with salt and lemon pepper seasoning on one side.

Heat butter and olive oil in a large, heavy bottomed skillet over medium high heat.

Place chicken cutlets, seasoned side down into the skillet.  Season the upturned side with salt and lemon pepper.  Cook chicken on first side for 4 minutes, then flip and cook for an additional 4 minutes or until the juices of the chicken run clear.   Remove from pan and set aside.

Add onion and garlic to the skillet, sauté' for just a minute and then add chicken stock and lemon juice.  Stir well to combine. Add heavy cream and bring to a simmer. 

Return chicken to the skillet and turn to coat.  Reduce heat to medium and bring to a simmer.  Allow to simmer for 5 to 10 minutes until sauce is slightly reduced and thickened and coats the back of a spoon. 

Turn heat off and allow to rest for 5 minutes before serving.

Serving suggestions would include angel hair pasta, wild or white rice or a blended rice, steamed veggies or a green salad.  We enjoyed this with baked spaghetti squash instead of a starch and green salad.

Leftovers should be stored in an airtight container in the refrigerator and eaten within 5 days.  This dish is not recommended for freezer banking due to the heavy cream.

Get a printable version of this recipe: http://bit.ly/1TdjPlO

You can see how I made this in my YouTube video:

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