SKILLET CREAMY LEMON CHICKEN

Skillet Creamy Lemon Chicken image

Provided by Gatorbek

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 medium boneless skinless chicken breasts, cut into cubes
olive oil
2 tablespoons garlic butter (I use Land O'Lakes)
2 tablespoons garlic, minced or 1 tablespoon garlic paste
3 cups chicken stock
1/3 cup heavy cream
1 1/2-2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
1 cup dry white wine
1/4 cup lemon juice (to taste)
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped

Steps:

In a nonstick skillet, heat olive oil over med high.
Stir in garlic butter until melted.
Add chicken.
Cook 5 min to brown, then reduce heat to med.
Turn chicken and cook about 4-5min more until juice runs clear when pierced.
Transfer chicken to a warm dish.
Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
**This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.