Monday, September 14, 2020

Creamy Lemon Chicken (maddymoo) TOH


6 T. butter, divided 

12 oz. mushrooms, sliced 

6 boneless skinless boneless chicken thighs

all-purpose Flour (to dredge) 

1 c. chicken broth 

1 c. heavy whipping cream 

3 T. fresh lemon juice 

1/2 t. white pepper 

salt and pepper 


Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside. Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tablespoons butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper and salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles.

This was DELICIOUS!!! Can't wait to make it again



  1. I would use boneless chicken, but this looks really good.

    1. I did. I took the bone out of the thighs. Will try it again with the breast.