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  • Writer's pictureLisa Jarvis

Creamy Lemon Chicken

Oh. My. Word!! This was absolutely the bomb! My entire family went on and on about this dish! I used a mixture of cornstarch and seasonings to coat the chicken in before browning it. I made an easy sauce with lemon and honey... and this was one to remember!

Here’s what you need:

4 chicken breast cutlets

1/4 cup cornstarch

1/4 t salt

1/4 t black pepper

1/2 t paprika

1/2 t dried thyme

2 T canola oil

1/2 cup chicken broth

1/2 cup dry white wine

juice of one lemon

2 T honey

1/2 t minced garlic

1/3 cup light sour cream

fresh parsley and lemon slices to garnish

Combine cornstarch, salt, pepper, paprika and thyme together on a plate or shallow bowl. Coat chicken on both sides in this mixture. Heat the oil in a large skillet over medium high heat . Cook the chicken, flipping once, until golden brown and it reaches an internal temperature of 165. This should take about 5-8 minutes. Transfer to a plate. In the same skillet, ( I rinsed it out and wiped it clean first), heat the broth, wine, lemon juice, honey and garlic and allow it to reduce down, for about 5 minutes. Reduce heat to low and whisk in the sour cream until smooth. Add the chicken back in, drizzle with the sauce and garnish with the parsley and lemon slices. Delicious!

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