Sautéed Chicken Breasts in Fresh Lemon Cream Sauce
Both the chicken breasts and the lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.
2 tablespoons butter
4 boneless, skinless chicken breast halves
1/4 cup warm water
2 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 teaspoons lemon peel, grated
1 MAGGI Chicken Flavor Bouillon Cubes
1/2 cup whipping cream
1/4 cup freshly grated Parmesan cheese
1 pinch 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.
- Add water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in cream; cook, stirring occasionally, for 5 to 6 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.