This chicken and cream sauce is wonderful served over a bed of basmati rice that has been cooked in chicken broth with a splash of lemon juice added, or over buttered egg noodles.
Combine the 1/2 cup of flour, salt, and pepper in a medium bowl; add chicken and coat well.
Melt butter in a large skillet over medium/medium-high heat and cook the chicken for 8 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. Bring to a boil over medium heat and stir, loosening browned bits from pan. Simmer, uncovered for 10 minutes or until broth is reduced to 1/3 cup. Stir in the 3/4 cup cream and lemon juice and cook over medium low heat for 5 minutes.
Stir in the remaining flour and 1/4 cup cream in the skillet until smooth and bring to a boil. Cook 2 minutes, stirring, or until thickened. Return chicken to the skillet, heat through and serve.
By Deeli from Richland, WA
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