Lemon Butter Chicken #chicken #dinner #healthyrecipes #food #butterlemon

This exquisite Lemon Butter Chicken is directly ridiculous! Loaded with season, each nibble is life-changing. The lemon cream sauce blended in with crisp garlic and Parmesan cheddar matches superbly with the delicate and delicious chicken. So flavorful… this dish will leave you returning for additional!

How about we talk about the straightforward fixings in this dish since we as a whole need a tad of simple and basic. Chicken bosoms, new garlic, new spinach, paprika, lemon, new split pepper and substantial cream.

You'll begin by sauteing the chicken for 2-3 minutes for every side. At the point when it's done sauteing, you'll put the chicken in a safe spot while you make the sauce. This dish works splendidly in a Le Creuset Dutch Oven, however I utilized a rockcrok from Pampered Chef and it worked similarly also!

It's extremely amusing to make this sauce since it's so natural to put together and it's too yummy! At the point when you make the sauce, you are truly going to saute crisp minced garlic with margarine, at that point include the chicken juices, substantial cream, Parmesan cheddar, lemon juice and thyme.

Also try our recipe : CHEESY MINI GRATIN DAUPHINOIS POTATO STACKS #dinner #potato #cheesy #recipes #food

Ingredients :

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions :

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.

Source : bit.ly/2mwA7wH

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