Chicken with lemon cream sauce

    3 hours

    This is a rich and delish dish I created when playing with different cream sauce recipes. I came up with this, and it's been a favourite ever since. If you are lucky enough to have any leftovers, it's great the next day too. Serve over pasta with some nice crusty bread and a green salad.

    53 people made this

    Serves: 4 

    • Marinade
    • 4 skinless, boneless chicken breast fillets
    • 1 lemon, juiced
    • 1 teaspoon lemon zest
    • 1 teaspoon pepper (or to taste)
    • 2 teaspoons Italian herb seasoning
    • salt to taste
    • Lemon cream sauce
    • 125g butter
    • 1/2 large onion, minced
    • 125ml white wine
    • 2 tablespoons plain flour
    • 250ml double cream
    • 250ml milk
    • 1 lemon, juiced

    Prep:20min  ›  Cook:40min  ›  Extra time:2hr  ›  Ready in:3hr 

    1. Place chicken breasts in a oven-proof baking dish. Squeeze the juice of one lemon over the chicken, and season with lemon zest, pepper, Italian seasoning and salt. Cover with cling film, and marinate in the refrigerator for 2 hours or overnight.
    2. Preheat an oven to 180 C / Gas mark 4.
    3. Melt butter in large saucepan over medium-high heat. Add onions and white wine; cook and stir until the onions are soft. Lower the heat to medium; whisk in the flour. Gradually whisk double cream into the flour mixture. Stir in the milk and remaining lemon juice. Pour the cream sauce directly over the chicken breasts in the baking dish.
    4. Cover baking dish with aluminium foil. Cook the chicken breasts until no longer pink in the centre and the juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the centre of a chicken piece should read at least 74 degrees C.

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    Reviews in English (34)


    Thank you, Ms. Wolnowski, for this wonderful recipe! While not exactly something one who is watching their weight would need to eat on a regular basis, it is simple, relatively quick and very delicious. I was initially concerned at what seemed to be a huge quantity of spice in the marinade, but after baking, the blend was marvelous. The only adjustments I made were to convert the sauce ingredient quantities to the measurements used on my side of the "pond": 8Tbsp(1 stick) butter; 1/2 large onion; 1/2c+2tsp white wine; 2Tbsp flour; 1c+1Tbsp heavy cream; 1c+1Tbsp milk; juice of 1 lemon. The temperature I used for baking was 350°F, and after 40 minutes, the (slightly thinner than normal) breasts were just right. I served it with roasted potatoes and a tossed salad.  -  21 Mar 2010


    this was fab, I will certainly be cooking this again, you could not get mbeeter in a restruant  -  20 Mar 2010


     -  08 Mar 2014