Rich Herb and Lemon Chicken15 Reviews
- Prep: 15 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 20 min
“Easy herbed chicken in creamy sauce, slow cooked on the stove, has an amazing flavor! The pan liquid is also excellent over pasta or mashed potatoes. ” - by Angie E.
Original recipe yields 4 servings
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
- Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
- Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
Amount Per Serving (4 total)
- 384 cal
- 17.5 g
- 11.5 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"All the ingredients blended well together to have a nice flavor, but it was WAY to citrusy. I would cut it down to 1/4 cup lemon juice and maybe half the zest. It was just way too much. My tongue is s..." See moretill a bit raw. I would make this again but I would definately tweek it a bit. "
"Like others have said, it has a very strong lemon taste - this may be due to me using bottled lemon juice which is usually *concentrated* in flavor. I left out the lemon zest. After simmering for 45..." See more min, I tasted the sauce and thought it was very tangy, so I added grated parmesan and romano cheese to the sauce and chicken and continued to simmer for 15 more min - this did the trick! It mellowed the lemon in the sauce and helps to thicken it! This reminded me of some kind of Olive Garden dish. Other changes that I made was that I lightly floured my chicken breasts before browning - this helped to lightly thicken the sauce to a nice consistency while simmering. I will definately make this again with 1/2 the lemon juice next time. I would recommend that you give this a try - the dish has a good flavor and smells lovely while simmering!"
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