|
|
Simply delicious!
Sautéed
Chicken Breasts in Lemon Cream Sauce
- 2 tablespoons butter
4 (about 1 1/4 pounds total) boneless, skinless chicken breast
halves
- 1/4 cup warm water
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 MAGGI Chicken Flavor Bouillon Cube
- 1/2 cup NESTLÉ®
CARNATION® Evaporated Milk
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan
Cheese
1 tablespoon chopped fresh parsley
- Melt butter in large skillet
over medium-high heat. Add chicken; cook for 5 to 7 minutes on
each side or until golden and no longer pink in center. Transfer
to serving platter; keep warm.
- Add water, wine, lemon
juice, lemon peel and bouillon to skillet; bring to a boil. Stir
in evaporatied milk. Cook, stirring occasionally, for 3 to 4
minutes or until thickened.
- Stir in cheese until melted.
- Spoon sauce over chicken.
Sprinkle with parsley.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
loading
|
|
|
