Creamy Lemon-Garlic Chicken

How can you go wrong with chicken, lightly floured & browned, simmered in a creamy lemon-garlic sauce, and poured over whole grain pasta & fresh-steamed broccoli?!?  It's dreamy-delicious!

It all started with this recipe for Lemon Chicken with Capers that my family LOVES and it crazy-close to a dish we love at Bucca di Beppo.  I'd wanted to do a creamy, similar version, but hadn't gotten around to it...

Then I got an email with a free coupon for this:

Have you seen these?  They come in all kinds of flavors (tomato, cheese, creamy basil, etc).  I know some people aren't into processed foods, especially sauces.  But I was pleased with the low carb count (for my Type 1 diabetic son) and the quick-and-easy part really appealed to me.  I think from-scratch is always best, but you can't beat these in a pinch!   And it was FREE.  Double-good.

I decided to go to BettyCrocker.com to see what kinds of recipes they had for these Recipe Starters before picking one up...

I found Creamy Lemon Chicken, made a couple of small adjustments, and it became my Creamy Lemon-Garlic Chicken.  Hope you like it!


Creamy Lemon-Garlic Chicken
Prep time: 10 minutes
Total time:  30 minutes
Serves: 4

1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
2 Tblsp vegetable oil
4 thin-cut boneless, skinless chicken breasts (see note below)
1 can (18 oz) Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
3 Tblsp lemon juice
1 8oz package whole grain angel hair pasta
2 cups fresh broccoli florets
optional toppings:  chopped fresh parsley, grated lemon peel

1.  Mix flour, salt & pepper together in a medium-sized bowl.  In a large skillet, preheat 2 Tblsp vegetable oil over medium-high heat. 

2.  Dip each chicken breast into flour mixture, coating both sides.  Shake off excess flour & place chicken breast in skillet.  (You can cook more than one chicken breast at a time.)  Cook chicken breasts in oil 6-8 minutes, turning once, or until brown.  **Note:  If you're doubling this recipe, like I did, you can get 2 skillets going at the same time.  When the chicken is done, move it to a plate & cover with foil until you add the sauce to the chicken in Step 3.)

3.  In a small bowl, mix cooking sauce & lemon juice.  Place all the cooked chicken breasts back into the skillet, turn heat to medium-low.  Pour sauce/lemon juice mixture over the chicken.  Simmer 5-10 minutes or until jice of chicken is clear when center of thickestpart is cut (at least 165*F).

4.  While chicken & sauce are simmering, cook broccoli florets & pasta together in a large pot of boiling water, according to pasta package directions.

5.  Drain pasta & broccoli well.  Pour onto large serving platter or into large serving bowl.  Pour chicken & sauce over the top.

6.  Optional toppings:  chopped fresh parsley and/or grated lemon peel

NOTE:  You don't have to buy thin-cut boneless skinless chicken breasts, but it sure makes this recipe go faster & easier!!  If you have regular chicken breasts, place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper.  Gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.  Follow recipe as directed above.


BettyCrocker.com recommended this be served over rice.  I liked the idea of pasta better, but if you're into the rice - go for it!

Enjoy!