chicken breasts w. lemon-mushroom cream sauce
Prep time
Cook time
Total time
  • 2 tbsp. olive oil
  • 4 boneless, skinless chicken breasts, pounded and seasoned with salt and pepper
  • Juice of 1 lemon, divided
  • 3 tbsp. unsalted butter
  • ½ yellow onion, finely diced
  • 2 cloves garlic, minced
  • 8 oz. Cremini mushrooms, thinly sliced
  • 3 tbsp. flour, divided
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • ¼ tsp. nutmeg, plus more to taste
  • 2 tbsp. parsley
  • Salt and pepper, to taste
  1. Heat a large skillet over medium heat, then add olive oil. Add chicken breasts and cook about 5 minutes on each side, or until fully cooked through. Squeeze juice of half a lemon over chicken and let sit for 1 minute. Remove chicken from skillet.
  2. Heat a separate large skillet over medium heat, then add butter and let melt. Add onions, garlic and mushrooms. Cook until onions are translucent and aromatic, about 3-5 minutes. Add 2 tbsp. flour to mixture and quickly stir, to avoid burning. Pour chicken broth into skillet and bring to a boil, to let mixture thicken. Add heavy whipping cream and bring mixture to a simmer. Season with nutmeg, parsley, salt and pepper and juice of the other half of the lemon.
  3. Continue cooking mixture, about 10 minutes, to let thicken. Add chicken breasts to sauce. Serve chicken and mushroom cream sauce hot, over brown rice or pasta.
Recipe by sweet caroline's cooking at,, what to expect when dating a japneese girl