These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.
- 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 (5 oz.)
- 1 tablespoon chopped fresh parsley
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.
Review This Recipe
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....
Quick, Easy, Yummy
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.
Better Than The First Time
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!!
This made a wonderful meal. My husband just loved it.
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.
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.
Easier than I expected
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.
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!
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!
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.
Sauteed Chicken Breasts in Fresh Lemon Cream Sauce
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.
This recipe has tons of flavor - but you must like lemon!
Must LOVE lemon
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.