Chicken Or Salmon In A Zesty Lemon Cream Sauce Recipes

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SIMPLE CREAMY LEMON CHICKEN SAUCE



Simple Creamy Lemon Chicken Sauce image

This simple sauce is made of cream of chicken soup mixed with lemon juice, garlic, and spices. It tastes great on rice, pasta, chicken, or veggies. Also, add a teaspoon or two of basil or Italian seasoning for extra flavor.

Provided by Jessica Weber

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (10.75 ounce) can cream of chicken soup
½ cup water
2 tablespoons lemon juice
2 tablespoons butter
½ teaspoon garlic powder

Steps:

  • Stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. Cook until hot, about 5 minutes.

Nutrition Facts : Calories 61.3 calories, Carbohydrate 3.2 g, Cholesterol 10.7 mg, Fat 5.1 g, Protein 1 g, SaturatedFat 2.4 g, Sodium 270.2 mg, Sugar 0.3 g

CHICKEN BREASTS IN LEMON CREAM SAUCE



Chicken Breasts in Lemon Cream Sauce image

My family loves chicken, and this is a quick & tasty way to spruce up the everyday bird. We love this over all types of pasta.

Provided by Just Cher

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper

Steps:

  • Melt 3 tbs butter in a large skillet over medium heat.
  • Add mushrooms and saute until tender.
  • Remove with a slotted spoon and set aside.
  • Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  • Melt remaining 3 tbs butter in skillet.
  • Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  • Transfer chicken to a serving platter (keep warm).
  • Add broth to skillet, scraping up browned bits.
  • Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  • Stir in cream and lemon juice.
  • Cook over medium heat until slightly thickened.
  • Stir in mushrooms, white pepper& salt to taste.
  • Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  • Serve over rice or noodles.

CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

OVEN BAKED SALMON WITH LEMON CREAM SAUCE



Oven Baked Salmon with Lemon Cream Sauce image

This oven baked salmon is drizzled generously in a simple and delicious lemon cream sauce (classically known as lemon beurre blanc).

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 24m

Number Of Ingredients 9

2 to 3 lb salmon fillet
salt and black pepper to taste
1 Tbsp olive oil for drizzling salmon
1 Tbsp parsley (finely chopped, to garnish)
1 small onion or 2 medium shallots (super finely diced (about 1/4 cup diced))
1/4 cup fresh lemon juice (from 2 medium or 1 large lemons)
1/4 cup dry white wine (such as chardonnay or pino grigio)
1/2 cup heavy cream
1/2 cup 8 Tbsp cold unsalted butter cut into 8 pieces

Steps:

  • Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. My thick wild caught salmon took 14 min.
  • In a small sauce pan, combine 1/4 cup finely diced onion, 1/4 cup lemon juice, 1/4 cup wine and simmer over medium heat until reduced to a thick mixture (7-8 min).
  • Whisk in 1/2 cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add 1/4 tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve.
  • Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.

CHICKEN (OR SALMON) IN A ZESTY LEMON CREAM SAUCE



Chicken (Or Salmon) in a Zesty Lemon Cream Sauce image

I adapted this recipe from one I found in a South Beach diet cookbook. The original recipe is with broiled salmon, I prefer it with chicken, but still prepare it both ways. It's fast, easy, and so yummy. Tastes a bit like a creamy chicken picatta.

Provided by Lassie

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken breast (pounded or sliced thin)
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup lemon juice
2 tablespoons capers
1 teaspoon lemon-pepper seasoning
1/2 cup sour cream (reduced or fat free work great)
flour, enough to dust the chicken breasts
salt and pepper

Steps:

  • Sprinkle chicken breasts with salt and pepper.
  • Lightly dredge with flour, shaking off excess.
  • Sauté chicken breasts in olive oil until light brown and cooked through, approximately 4 minutes per side.
  • Place chicken aside in a pretty dish or platter.
  • Add another tablespoon of oil to pan, if necessary, and sauté garlic over medium heat for one minute.
  • Reduce heat to low and add the lemon juice, capers, and lemon-pepper seasoning. Cook for five minutes.
  • Add the sour cream and cook for five more minutes, or until heated through.
  • Pour sauce over chicken and serve immediately.

Nutrition Facts : Calories 253.1, Fat 14.2, SaturatedFat 5.1, Cholesterol 78.5, Sodium 217, Carbohydrate 3.2, Fiber 0.2, Sugar 0.4, Protein 27.4

ZESTY LEMON CHICKEN



Zesty Lemon Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 to 8 tablespoons mild-flavored honey
5 tablespoons lemon juice
2 tablespoons grated lemon zest
2 teaspoon lemon pulp
2 tablespoons plum sauce
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 pound boneless, skinless chicken breast, butterflied
1/4 cup cornstarch
1/3 cup cooking oil
1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame seeds

Steps:

  • Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside.
  • In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking.
  • In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels.
  • Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
  • Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds.

MEYER LEMON CREAM SAUCE FOR SALMON



Meyer Lemon Cream Sauce for Salmon image

The salmon can be cooked any way you prefer, because the star of this recipe is the lemon cream sauce made with Meyer lemon.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 15m

Yield 2

Number Of Ingredients 7

2 (4 ounce) salmon fillets
salt and ground black pepper to taste
2 tablespoons butter, divided
1 clove garlic
½ cup heavy cream
2 teaspoons Meyer lemon juice
¼ pinch dried dill weed

Steps:

  • Season salmon fillets with salt and pepper. Melt 1 tablespoon butter in a skillet over medium-high heat and cook salmon, skin side-up, until golden brown, 5 to 7 minutes. Turn salmon and continue cooking until skin side is slightly browned and fish flakes easily with a fork, about 5 minutes more.
  • Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into the butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes. Add lemon juice and dill. Be careful that the sauce doesn't break.
  • Serve sauce over salmon.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 2.7 g, Cholesterol 162.5 mg, Fat 40.2 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 22.4 g, Sodium 229.4 mg, Sugar 0.2 g

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