Lemon Chicken Recipe
How about some chicken with some lemon and white wine flavoring served in a heavy cream sauce for dinner tonight?
Here is a great new way to make chicken:
4 whole chicken breasts (skinned, boned, and split)
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
1/2 cup margarine
1 teaspoon lemon rind
1 to 2 tablespoons lemon juice
2 tablespons dry white wine
1/2 cup heavy cream
1 cup shredded swiss cheese (4 ounces)
Rub the chicken with salt and pepper. Coat both sides of the chicken pieces with flour.
Heat the margarine in a large skillet. Brown the chicken breasts, 4 at a time, about 1 minute on each side. Remove to plate while browning remaining breasts.
After all the chicken has been browned and removed from the skillet, add the lemon rind, lemon juice, and wine to the skillet. Bring to a boil, stirring and scraping up the browned bits. Return the chicken to the skillet. Cover and simmer over low heat for 5 minutes.
Arrange the chicken breasts in a 13 X 9 X 2 ovenproof baking dish.
Stir cream into the mixture remaining in the skillet. Cook about 1 minute. Pour sauce over the chicken. sprinkle the cheese on top.
Broil 4 inches from heat for about 5 minutes, until browned and bubbly.
Serve immediately and enjoy!