“This is a recipe I got from my MIL. It has great flavor. It has become a favorite around our house.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 chicken breasts
  • 3 tablespoons lemon juice
  • 3 tablespoons butter
  • 2 teaspoons beef bouillon, please check sodium levels for the beef bullion seems to low (powder or cubes)
  • 12-34 cup whipping cream
  • 1 tablespoon parsley (chopped)

Directions

  1. Dip chicken in lemon juice and rub with salt.
  2. Melt butter in heavy sauce pan.
  3. Add chicken, cooking 1 minute on each side.
  4. Place piece of wax paper over top of chicken (to hold in the juices.).
  5. Cover with a lid and bake at 450°F.
  6. for 10-12 minutes.
  7. (I know this sounds short, but the lemon juice speeds up the cooking time.) Remove from oven and put chicken on a serving dish.
  8. Boil leftover juices in pan and add boullion, then add whipping cream.
  9. Boil until sauce thickens slightly.
  10. (It will thicken more as it sits.).
  11. Pour over chicken and sprinkle with fresh parsley.
  12. Serve with rice.

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