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Chicken with Lemon Herb Cream Sauce

Judith Hannemann
  • 30 minutes
  • Serves 4

INGREDIENTS

4

boneless skinless chicken breasts

1/2 cup

cream or evaporated milk

1 cup

unseasoned bread crumbs (see NOTES)

2 tbsp

olive oil

Sauce:

2 tbsp

butter

2 tbsp

lemon juice

1 tsp

grated lemon zest

1 1/2 tbsp

flour

2

sprigs fresh thyme or scant ⅛ tsp

1 cup

heavy cream

1/2 cup

milk

2 tbsp

chopped fresh parsley or 1 tbs dried

1 tbsp

parmesan cheese

1/2 tsp

salt

1 tsp

sugar (optional)

1 tsp

garlic powder

1/4 tsp

white pepper