Chicken with Lemon Cream Sauce and Herb Portobello Potatoes

I've actually made chicken with lemon cream sauce several times. It's one of my go-to recipes, especially when I know company is coming over. Super-easy, super-yummy, super-fast.... just.... super. :) I love this sauce so much that I actually consider drinking the leftovers. Seriously, I do! My husband and daughter love it as well. Of course, my daughter always needs a bath right afterwards. She rubs the sauce in her hair and walks away from the table smelling like lemon butter. It does create a beautiful shine in her hair though. As for the potatoes, they were delicious as well and can be made with any herbs you choose. Nothing needs to be measured, just make sure the potatoes are coated evenly.

Chicken with Lemon Cream Sauce Recipe

Original Recipe from Big Oven

Serving Size = 2-3

• 3 skinless boneless chicken breasts
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice (approximately)
• Zest from 1 lemon
• 3/4 cup whipping cream
• 1/2 cup of chicken broth
• 1/4 - 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (optional, I usually skip it)

1. Pound the chicken breasts out thinly. Season with salt and pepper, saute in a large skillet until done. Move to a plate and cover to keep warm. 
2. Over medium-high heat, melt the butter in the same skillet and add the chicken broth to deglaze the bottom, scraping up all of the chicken bits. Turn the heat down to medium-low, add the whipping cream and zest. Very gently boil until the sauce thickens (about 8 minutes), stirring often. In the last 5 minutes or so, add the lemon juice. 
3. When the sauce is done, turn off the heat and remove from burner, add the Parmesan cheese (this will thicken the sauce a bit more) and stir in. 
4. Sprinkle with parsley. Pour over the chicken before serving.

Coat evenly and place in the oven.

*Very roughly measured recipe. I simply coated the potatoes evenly and didn't measure out the ingredients. 

Herb and Portobello Mushroom Potatoes

Serving Size = 2-3

• 4-5 small potatoes, peeled and chopped
• 2 tablespoons of oil (coat evenly, they shouldn't be floating in oil)
• 1 teaspoon of dried oregano
• 2 teaspoons of dried thyme
• 1 teaspoon of dried basil
• 1/4 teaspoon of rubbed sage
• 1/4 teaspoon dried rosemary leaves, crumbled
• Salt/Pepper to taste
• 1/4 cup of Parmesan cheese
• 1-2 tablespoons of butter
• 1 Portobello mushroom, wiped clean with a damp cloth, cut into bite size pieces

Preheat oven to 400F

1. Mix the potatoes, oil, herbs, salt and pepper together. Place into a baking dish, but do not over crowd. Cook until fork tender. 
2. In the meantime, chop up the portobello mushroom and saute in oil with salt and pepper until done.
3. Remove potatoes from the oven and add the butter, portobello and Parmesan. Mix, taste and serve.

I am linking to: Foodie Friday, Friday Potluck, Food on Friday