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Skillet Creamy Lemon Chicken

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“This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a nonstick skillet, heat olive oil over med high.
  2. Stir in garlic butter until melted.
  3. Add chicken.
  4. Cook 5 min to brown, then reduce heat to med.
  5. Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  6. Transfer chicken to a warm dish.
  7. 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.
  8. In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  9. Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  10. Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
  11. Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  12. **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
  13. 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.

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