Lemon Pepper Chicken
Sliced sautéed chicken is covered in a delicious cream sauce made with fresh lemon juice and white cooking wine. Then you top it with parmesan cheese and broil it just long enough to brown the cheese adding and extra depth of flavor. Serve over rice.
Equipment
- 1 large skillet
- 1 9x13 glass pan
- measuring cups spoons, etc
- knife, spoon, citrus fruit hand juicer
- cheese grater, fine grater size
Ingredients
- 2 large chicken breasts, sliced about 1/4 inch thick
- 3 TBSP olive oil may need more, just enough to sauté the chicken
- sea salt and black pepper to season chicken
- 3 TBSP white cooking wine
- 1 1/2 fresh lemons, juiced
- 2 C whipping cream I never use heavy, just regular whipping cream
- more sea salt and black pepper
- 3/4 C fresh parmesan cheese, grated finely don't buy the pre-shredded cheese. It won't work the same
Instructions
- Slice your chicken breasts into somewhat thin slices for even cooking. If they are very big, I like cut the slices in half too.
- In a large skillet on medium heat, add olive oil and sauté chicken until lightly browned. Season with sea salt and black pepper. Note: if your chicken was frozen, it can have excess water release as you cook it. I like to pour out some of the excess water so you don't boil your chicken). This should take 7-12 minutes depending on how thin you sliced your chicken and how large your skillet is.
- Remove browned chicken to a glass 9x13 pan and set aside.
- Quickly add in the white cooking wine to deglaze the pan. Scrape all those yummy brown bits from your pan into the wine, and cook for 1-2 minutes. Then add the lemon juice. Turn the heat down to low.
- Add the cream and stir well. Add more sea salt and black pepper. I GENEROUSLY season at this point. Remember with sauces, if you are adding them to a rice dish, you will need enough seasoning to still give adequate flavor to the dish. Your sauce should be warmed through in just a few minutes.
- Pour sauce on top of chicken in the 9x13 pan. Top with the shredded parmesan cheese. BROIL on LOW for 5-6 minutes or until cheese browns nicely.
- Serve over rice of your choice.
- I like to let this dish sit for a few minutes before serving. It just helps the chicken to absorb more of that yummy cream sauce.
Notes
If you are serving rice, remember to start your rice BEFORE you start the chicken. Rice can take a bit of time to cook. If you time it right, your rice and chicken will then be done at the same time.
You can also Broil some veggies while you are prepping the chicken and cooking it. So prep your rice and veggies, then start your chicken. If you do these three things, dinner might take an hour total, but I promise this meal is worth it.