Chicken Breast with Lemon Cream Sauce Ronit Penso

Chicken Breast with Lemon Cream Sauce

Chicken Breast with Lemon Cream Sauce Ronit Penso

This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day.

As the chicken is not rolled in flour before cooking, it is perfect for gluten free or low carb dinner. Those who don’t keep such restrictions can enjoy the dish on a bed of pasta, Israeli couscous, or with fresh crusty bread on the side.
Try it and enjoy!

Makes: 2-4
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients:
1 package (8 oz, 225 grams) white button mushrooms
1 Tbs olive oil
2 Tbs butter, soft
2 cloves garlic, roughly chopped
2 skinless chicken breasts, cut into cubes
1/3 cup roughly sliced sun dried tomatoes
1 Tbs fresh rosemary, chopped
2 tsp salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
3 Tbs fresh lemon juice
2 cups packed spinach leaves
1 Tbs lemon zest
1 cup heavy cream
¼ cup toasted pine nuts, or slivered almonds

1. Remove the legs from the mushrooms (keep for stock) and slice the caps.
2. Heat the oil and butter in a large pan over medium-high heat. Add the garlic and fry for 1 minute. Add the sliced mushrooms, mix and fry lightly for 1-2 minutes. Add the chicken, sun dried tomatoes and rosemary. Season with salt, pepper and cayenne pepper and mix gently. Cook for 3-4 minutes, until the chicken turns opaque. Add the lemon juice, mix and cook for 1 minute.
Chicken Breast with Lemon Cream Sauce Ronit PensoChicken Breast with Lemon Cream Sauce Ronit Penso
3. Add the spinach, lemon zest, and heavy cream. Mix again and bring to an almost boil. Turn the heat down to medium-low, and cook, mixing occasionally, for about 7-8 minutes, until the chicken is done and the sauce thickens. Taste and adjust seasoning if needed.
Chicken Breast with Lemon Cream Sauce Ronit PensoChicken Breast with Lemon Cream Sauce Ronit PensoChicken Breast with Lemon Cream Sauce Ronit PensoChicken Breast with Lemon Cream Sauce Ronit Penso
Scatter the toasted pine nuts on top and serve.
Chicken Breast with Lemon Cream Sauce Ronit PensoChicken Breast with Lemon Cream Sauce Ronit Penso Chicken Breast with Lemon Cream Sauce Ronit Penso

62 thoughts on “Chicken Breast with Lemon Cream Sauce

    • Tasty Eats Ronit Penso says:

      Thank you Sandhya! It is a favorite dish, and I’m glad you liked it too. :)

      As for the new look of the blog, I’m glad you liked it. I’m still not 100% closed on it, probably because it was a sort of forced change. It turned out the old theme I was using has “retired”, and so it wasn’t supporting the WP ongoing updates and created other problems as well.
      Who knew themes retire??? Live and learn… :D

      Happy Valentine to you too. :)

      Liked by 1 person

  1. ChgoJohn says:

    This sounds delicious, Ronit. Love the combo of lemon with chicken. Add a bit of rosemary and you’ve got something really special. Love, too, the addition of nuts. This would make a great, flavorful meal.

    Liked by 1 person

  2. Cecile says:

    You know how WordPress usually says ‘You may like this recent post by ‘so & so’, well I don’t know how I missed this recipe!! This looks awesome – it’s easy enough for me to make for just myself and fabulous enough to really impressive guests!! ; o )

    Liked by 1 person

  3. Carleen Thum DC says:

    Hello Ronit,
    Lisa shared this delicious recipe with me. I prepared it tonight and was delighted with the good taste and unusual (for my palette) combinations. I look forward to trying more from your kitchen! Come in soon. It’s time.
    Dr. Carleen Thum

    Liked by 1 person

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