Chicken Breast in Lemon Cream Sauce
Mostly meat
Amount to eat (1 serving)
Time to prepare: 10 mins to prep
Time to cook: 45 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.1g
Sucrose: 0g
Glucose: 0.9g
Fructose: 0.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 19.5g
Monounsaturated:11.5g
Polyunsaturated: 3.3g
Trans: 0.6g

Fatty Acids

Total Omega 3: 0.1g
Total Omega 6: 0.3g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.8g 4%
Net Carbs: 7
Sodium: 265.3mg 12%
Potassium: 483.5
Cholesterol: 158.3

Nutritional Values (g)


Calories: 470 Fat: 37g
Protein: 27g Carbs: 8g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Butter (Unsalted)
6 tbsp / 85.2 grams
Mushrooms (White, raw)
3/4 lb / 340 grams
Chicken breast (Broilers or fryers, meat and skin, raw)
24 oz / 680 grams
Wheat flour (White, all-purpose, unenriched)
4 tbsp / 31.3 grams
Chicken broth (Soup, canned, ready-to-serve)
1 cup / 240 grams
Heavy whipping cream (Fluid)
1 cup, fluid (yields 2 cups whipped) / 238 grams
Lemon juice (Raw)
3 tbsp / 45 grams
Pepper (Spices, white)
1/2 tsp, ground / 1.2 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams

Instructions

Step 1
Melt 3 tbs butter in a large skillet over medium heat.
Step 2
Step 2
Step 3
Step 4
Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tbsp butter in skillet.
Step 5
Step 4
Step 6
Step 7
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.
Step 8
Step 6