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Sautéed Chicken Breasts in Lemon Cream Sauce

Elegant sautéed chicken breasts get dressed up for this meal in an easy-to-make lemon cream sauce.

Rate & Review

Impress your friends and family with your "culinary expertise" by making this very simple and delicious Simple Green Salad with Pesto Vinaigrette.

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recipe

Ingredients:

  • 1/2 cup BUITONI Refrigerated All Natural Pesto with Basil
  • 3 tablespoons balsamic or red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 bag (10 to 11 oz.) torn lettuce leaves, (or 8 cups)
  • 1 large tomato, chopped
  • 1 cup Italian-style croutons, (for topping)

Directions:

COMBINE pesto, mustard and vinegar in small bowl; whisk until smooth.

COMBINE lettuce, tomato and dressing in large bowl; toss well. Top with croutons.

reviews

Review This Recipe
  •  Star(s)

    Yummy!

    AMY C from Fullerton, CA

    Better than I even thought it would be! Friends and family were impressed with my salad! So easy too!

  •  Star(s)

    Fabulous

    Christine from Vancouver, WA

    This is soooo wonderful! I served this along side an Italian dish and my husband and myself LOVED IT. I love pesto and this turned out SO good.

  •  Star(s)

    EXCELLENT!

    Christine Williams from Fairfield, OH

    I made this salad to accompany my lasagna and it was absolutely delicious! Lots of flavor and tastes like a real fancy salad. Great for company!


nutrition

Nutrition Facts

Serving Size: 0 servings

Servings Per Recipe: 4

  • Calories: 220
  • Calories from Fat: 120
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 440mg (18% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 4g (16% of DV)
  • Sugars: 7g
  • Protein: 7g
  • Vitamin A: 80% of DV
  • Vitamin C: 70% of DV
  • Calcium: 15% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.

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recipe

Ingredients:

  • 1/2 cup Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer
  • 1/2 cup warm water, divided
  • 2 tablespoons butter
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
  • 1 tablespoon chopped fresh parsley

Directions:

COMBINE Coffee-mate and 1/4 cup water in small bowl; mix with fork until Coffee-mate is dissolved. Set aside.

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 remaining water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in Coffee-mate mixture. Cook, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in cheese until melted. Spoon sauce over chicken. Sprinkle with parsley.

reviews

Review This Recipe
  •  Star(s)

    Delicious!

    Kelly from North Shore, MA

    This recipe is similiar to what I'm use to making. However, instead of creamer I use heavy cream and some left over white wine that I've had in the fridge from the night before. I also add garlic and pepper in the sauce and cook brocolli on the side to add in before serving. On occasion I'll also bread the chicken and bake in the oven whie i'm making the sauce. Cream sauce is one of my favorite dishes and enjoy every drop of it....

  •  Star(s)

    Quick, Easy, Yummy

    Kelly from Madison, MS

    We all really enjoyed this recipe. I substituted evaporated milk for the creamer. I served it over angel hair pasta. Very yummy! I do think it needs more sauce, so I will double the sauce recipe next time.

  •  Star(s)

    Better Than The First Time

    The (less than) Occational Cook from Los Angeles

    This is the seconde time I have made this and I forgot how easy it is. I used a little extra lemon and it brought out more ZING. My 2.5 yr old helped me mix the sauce and she liked it too!!

  •  Star(s)

    Excellent

    Stephanie from Colorado springs, CO

    This made a wonderful meal. My husband just loved it.

  •  Star(s)

    Excellent

    Stephanie from Colorado springs, CO

    This recipe was wonderful. I was very unsure about using coffemate creamer, but it was great. I plan on sharing this with family and friends.

  •  Star(s)

    Really Yummy!

    Jennifer from Salem, OR

    This is a very good dish! I made just a couple of modifications... first, I sauteed the chicken in olive oil instead of butter, to make it a bit more healthful. I also added mushrooms (8-10 sliced) and garlic (about 1/2 tsp.), which I added when the chicken was almost finish cooking.

  •  Star(s)

    Easier than I expected

    The (less than) Occational Cook from los angeles, ca

    I don't cook very often and this was REALLY easy and my wife was VERY impressed. She even said, "I'm gonna talk about this." and "if you made this for our friends, they wouldn't beleive you made it." I rate this quick and delicious. Maybe next time I'll add capers.

  •  Star(s)

    Amazing!

    audrey from Houston

    I loved, loved , loved this! Seasoned just right, the sauce alone is a keeper! Didn't have white wine so I used red wine---skipped the boullion cubes for chicken broth... and added no lemon zest. Still came out superb! We'll be having this one again!

  •  Star(s)

    Wow!

    Jeanne from Milwaukee, WI

    I substituted a pinot goir for the dry white wine. All I can say is this was truly deeeelicious. It practically melted in my mouth. I would highly recommend noodles or rice with this because the sauce is not all that thick. Enjoy!

  •  Star(s)

    Very Yummy!!!

    New Mommy! from Phoenix, Arizona

    This was great! My husband and I love any type of cream sauce and lemon. When I saw this, we had to try it. It turned out great. Highly recommended. I served the chicken, cut into strips, over egg noodle with veges on the side.

  •  Star(s)

    Sauteed Chicken Breasts in Fresh Lemon Cream Sauce

    Sherelda from Chicago, IL

    Whoooo weeeee this was absolutely deeeelicious. This was made for me by my bestfriend and I was floored. She made extra sauce to go with the noodles the second time she made it. No lemon zest was used.

  •  Star(s)

    Very Flavorful!

    chris from CA

    This recipe has tons of flavor - but you must like lemon!

  •  Star(s)

    Must LOVE lemon

    angee from dallas, tx

    I was a bit skeptical of this recipe, but it turned out pretty good. The lemon flavor was a little over the top for me, but overall it was tasty. I will make this again, but will use less lemon peel than suggested.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 300
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 8g (40% of DV)
  • Cholesterol: 100mg (34% of DV)
  • Sodium: 440mg (18% of DV)
  • Carbohydrates: 7g (2% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 0g
  • Protein: 35g
  • Vitamin A: 6% of DV
  • Vitamin C: 15% of DV
  • Calcium: 6% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

The blending of apple juice and honey enhances the natural sweetness of baby carrots. This side dish will be loved by young and old alike. Serve with any of your favorite entrées for a simple yet sophisticated accent.

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recipe

Ingredients:

  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 1/2 teaspoons cornstarch
  • 1 pound baby carrots
  • 1 tablespoon butter or margarine
  • 1 teaspoon honey
  • 1/4 teaspoon salt

Directions:

COMBINE Juicy Juice and cornstarch in small bowl; mix until smooth.

COOK carrots in boiling water for 10 minutes or until crisp-tender; drain. Return to pan; add butter, honey and salt. Add Juicy Juice mixture; cook over low heat, stirring occasionally, for 5 minutes or until glaze is thickened.

reviews

Review This Recipe
  •  Star(s)

    YUM!!!

    Olivia Cattan from ME, ME

    THIS IS GOOD!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  •  Star(s)

    yummy

    ANTOINETTE MINOR from Virginia Beach, VA

    this was a great idea!

  •  Star(s)

    look out bugs bunny

    C Wakeling from Silver Springs, NV

    This carrot dish was so scrumdillyicious that even the kids ate it, and I found it easy to make.

  •  Star(s)

    APRICOT HONEY GLAZED CARROTS

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. FRIENDS AND FAMILY REALLY ENJOYED THEM. GOOD WAY TO GET CHILDREN TO EAT COOKED CARROTS.

  •  Star(s)

    Bland

    Tabitha from Seattle, Wa

    I made these for Thanksgiving dinner, and was embarresed after serving them. They were bland, and down right gross. I wouldn't recommend this recipe to anyone with taste buds.

  •  Star(s)

    Great

    Sarah from Springfield,MO

    They were a hit! I have a 13yr. old and a 2yr. old and they both loved them. That doesn't happen very often!!!Something to try I made them again using pineapple juice instead of apricot. It was wonderful also!

  •  Star(s)

    Best ever!!!

    Amy-lou from NH

    I have made these several times for guests as well as just us. They have been a hit with EVERYONE from a 4 year old to a 95 year old! Not too sweet, delicious butter tasting sauce. You can cook the carrots in the microwave instead of boiling to save time. Also, I was a bit miffed that I had to buy a huge bottle of the apricot Kern to use only like 1/2c. in the recipe - but then it occured to me to freeze the juice in recipe sized portions. Now when I want to make it I just whip out my premeasured Kern and melt it in the microwave!

  •  Star(s)

    Great Carrots

    Merlin Miller from Twin Falls, Id

    Excellent recipe. The grandkids loved tham and the adults as well! Great flavor!

  •  Star(s)

    Carrots

    Zelda Trujillo from Santa Fe, New Mexico

    My family really enjoyed them. It's the only way I can get them to eat carrots!

  •  Star(s)

    Watch Changing Servings

    Bill Strogis from Melbourne Beach, FL

    I made this for 12 servings and found that I had far too much glaze. If you triple the servings I recommend about 1.5 times the glaze. Otherwise, it was perfect. The crowd thought it was tops.

  •  Star(s)

    yummy

    Nichole from Eden, Ut

    This recipe was really good if you like glazed carrots. My whole family ate it right up.

  •  Star(s)

    A Honey of a Recipe

    Charlene Clark from Fredericksburg, VA

    These carrots were fabulous! There was just the right amount of sweetness not to overpower the delicate flavor of the baby carrots. We also found the left-over sauce great for dipping our cut green beans in. You can't miss with this one.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 4

  • Calories: 100
  • Calories from Fat: 25
  • Total Fat: 3g (5% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 260mg (11% of DV)
  • Carbohydrates: 18g (6% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 12g
  • Protein: 1g
  • Vitamin A: 310% of DV
  • Vitamin C: 40% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

We make it easy by starting with our refrigerated tub dough and placing portions of dough into mini muffin cups, creating a tartlet to be filled with dried and chopped cranberries or cherries, paired with our semi-sweet chocolate morsels.

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recipe

Ingredients:

  • 1 1/4 cups (about 1/3 tub) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough, slightly softened
  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1/2 cup dried cranberries or cherries, chopped

Directions:

PREHEAT oven to 325º F.

COMBINE cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.*

BAKE for 10 minutes or until light golden brown around edges and puffy.

REMOVE tartlets from oven and immediately fill with morsels and cranberries. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.

*If making tartlets in batches, keep extra dough in the refrigerator.

TIPS:
• Tartlets may be filled with your favorite combination of morsels.
• Dough can be made in advance and refrigerated.
• Create three types of Christmas cookies from just one tub of NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.
• Recipe can easily be doubled or tripled for a larger batch.

reviews

Review This Recipe
  •  Star(s)

    Easy & good

    P E from Elsberry, MO

    Very easy to make & good as well.

  •  Star(s)

    berry good!!

    Jenny Jaczuk from Kunkletown, PA

    I made these for my christmas eve dinner but I used fresh rasberries and blueberries and pressed them into the chocolate once it melted. Very good that way and everyone loved them.

  •  Star(s)

    So easy

    Jan Delzer from Mina, SD

    Time got away from me during this holiday season. These cookies took minimal time and were a great hit with family and friends

  •  Star(s)

    creative cookies

    Jessica R. Dyrli from Tampa, FL

    These cookies are delicious and with so many variations to dream up, they are always 'new'.

  •  Star(s)

    Cute cookies

    Kathy Gayton from Alpharetta, GA

    I found out these worked best for me if I did not press them into the muffin cups. I just dropped a cookie ball into the muffin cup, baked and added the chips as soon as they came out of the oven. They made their own cup. The cooler the finished cookie the easier to remove from the muffin pans. Makes a very impressive presentation.

  •  Star(s)

    Recipes from scratch

    KAREN CIESLA from CHICAGO, IL

    I agree with the one poster about wanting more recipes from scratch. It seems most of the recipes are with packaged dough. Recipes from scratch are so much better...

  •  Star(s)

    cookies for the holidays

    peg mccloskey from Hazlet, NJ

    I don't like recipes that already have the dough as an ingredient. I've noticed alot of recipes have it. Please come up with more recipes from scratch. I like them better.

  •  Star(s)

    Yummy Berry Chocolate Tartlets

    patricia johnson from Lufkin, TX

    I try these one night went it was raining and very cold.My family love these on night like this with an little cool whip on top and a glass of warm milk sooo good.I definatey will be make this again.

  •  Star(s)

    Delicious...........

    Lucy Sharp from Lizella, GA

    I tried these tartlets but I used different kinds of chips and mixed them up. It is a little time consuming putting the dough in the mini muffin pans but well worth it. They are delicious.

  •  Star(s)

    Sweet Treats

    terry smith from DArien, GA

    My children and I loved them! Excellent

  •  Star(s)

    berry chocolate cookie tartlets

    ramya sola from Shaker Heights, OH

    very very berry.we all loved it.

  •  Star(s)

    A Pregnant Womesn dream!

    Kelly Granger from RIDGELAND, MS

    These cookies are so good!! I crave them everyday and they haunt me in my sleep! A 3rd trimester must!! :)

  •  Star(s)

    Cookie Tarlets

    ann ferraro from Watertown, MA

    I am always amazed how quick and delicious these recipes are with Nestle's products. My family again loved this treat and as they were enjoying snacking on them were thinking up the many variations I can do the next time I make them.

  •  Star(s)

    Berry Chocolate Tartlets

    Pauline Johnsey from North Stratford, NH

    These are just too easy.You can add other fruits in stead of the cranberries.A great treat for any time or any one.

  •  Star(s)

    Soberry Good!

    Margaret Skinner from Tubac,AZ

    Terrific and so very easy......yummmmmmy

  •  Star(s)

    Berry Chocolate Cookie Tartlets

    Virginia Braddy from Hobgood, NC

    I'm always willing to try a recipe containing chocolate. I found this recipe to be very easy and oh so good! I served them at a family get together and they disappeared quickly! Another keeper for my recipe file!


nutrition

Nutrition Facts

Serving Size: 24 tartlets

Servings Per Recipe: 0

  • Calories: 100
  • Calories from Fat: 35
  • Total Fat: 4g (6% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 50mg (2% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 0% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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