Sauteed Chicken Breasts in Lemon Cream Sauce

Sauteed Chicken Breasts in Lemon Cream Sauce
Makes:
4
servings
Prep Time:
10
minutes
Total Time:
30
minutes
based on 15 reviews
Sauteed Chicken Breasts in Lemon Cream Sauce is perfect for entertaining and takes just 30 minutes to prepare. Garnish with chopped parsley before serving to add an elegant finishing touch.

In this recipe:

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Ingredients:

  • 2 tablespoons butter
  • 1 pound about 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

Directions:

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 logner 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.


Reviews:

Review This Recipe

amazing

 Star(s)

Jessica Alvarez from Nanuet, New York

This recipe is by far one of the best that I have ever found. Both my parents work, so I often make dinner to help them out. This is easy, delicious...and when my brother came home from college he told me that I should be a chef. If you don't have whipping cream, half and half also works. I had this with egg noodles, Thanks again!!!!!!

Read More Reviews

Review This Recipe
  •  Star(s)

    Quick and Yummy!

    Lou Ann from Massachusetts

    This was delicious!! Used chicken tenders and dinner was on the table in 20 minutes!! Served this over angel hair pasta with a nice green salad. Definitely a keeper!!

  •  Star(s)

    The Reviews are Right!

    Da_Spooner from San Jose, CA

    Well, The reviews are right, I made this dish for my bf and his friend. They both loved it, it came out great! A must make..

  •  Star(s)

    Excellant!

    Danielle from Watertown, NY

    I found this recipe on this website about 1 year ago. I have been making it faithfully ever since. I usually serve over white rice or whole wheat pasta. Other than that, I wouldn't change a thing! (It really impresses company too!)

  •  Star(s)

    Wonderful!

    Grace from Texas

    My boyfriend and I are pretty picky in what we eat. This was wonderful! We chopped up the chicken and served it over rice. A wonderful combonation. Definetly worth trying!

  •  Star(s)

    Good stuff

    Michele from

    Both myself and finicky hubby loved this recipe, only instead of serving it as chicken breasts, I cubed the chicken served it over linguine. Hubby's not a big fan of pasta, but even ate the leftovers of this one for lunch the next day.

  •  Star(s)

    Very Good

    Wanda Banfi from Charlotte NC

    My husband and I really enjoyed this dish. It was very easy to make and tasted great! I will make this again and it's an attractive dish to serve to guests.

  •  Star(s)

    SCORE!!

    Nik from NC

    Wow, this recipe turned out far better than I imagined. I invited a few friends over one evening and was looking for something different. I didn't have any bullion cubes so I substituted a few sprinkles from a chicken seasoning pack from oodles of noodles and that was such a yummy compliment to the lemon. I have gained more confidence in having an even bigger dinner party next time!! Thanks so much!!

  •  Star(s)

    A great way to serve chicken

    Beth L from

    If you're tired of the same old chicken try this recipe! While we found it a bit too "lemony" we'll definitely make it again, just cutting back on the lemon a bit. The sauce was dark, which we didn't expect, but the taste is wonderful. This is a keeper!

  •  Star(s)

    Very Poor!

    J.Long from

    I was excited to try this recipe due to the reviews, but my husband and I were so disappointed in the results. It was dry and very bland, etc. We discarded the leftovers.

  •  Star(s)

    LOVED IT

    Trena Harrell from ELM CITY NC

    This recipe was absolutely wonderful! It didn't take very long to prepare. I wouldn't change a thing about it. It is definitely a keeper.

  •  Star(s)

    Absolutely Fabulous!

    Nichole W. from Pennsylvania

    Anyone that loves tangy lemon dishes cannot pass this one up. I even added extra lemon juice and lemon peel. My husband and I thought it was delicious!

  •  Star(s)

    Wooonderful!!!!

    Robert Rosario from Brooklyn, NY

    This recipe sure comes in handy. Its delicious and not time consuming.

  •  Star(s)

    Quick and Easy

    Suzanne from Sherwood Park, Alberta, Canada

    This recipe was quick and easy. Next time I would double the sauce. I added mushrooms and 3 cloves of garlic.

  •  Star(s)

    WOW!!

    Rosa from Port chester, NY

    I was impressed, it came out better than I thought. My whole family liked it... even my picky husband. I'll definitly make it again.

  •  Star(s)

    amazing

    Jessica Alvarez from Nanuet, New York

    This recipe is by far one of the best that I have ever found. Both my parents work, so I often make dinner to help them out. This is easy, delicious...and when my brother came home from college he told me that I should be a chef. If you don't have whipping cream, half and half also works. I had this with egg noodles, Thanks again!!!!!!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

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

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    Sauteed Chicken Breasts in Lemon Cream Sauce

    Ingredients

    • 2 tablespoons butter
    • 1 pound about 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

     

    Directions

    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 logner 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.

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