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Not sour, you use lemon zest. Comes out with lots of sauce, very flavorful and creamy with a nice hint of lemon.
Sauce can be doubled and poured over asparagus or cauliflower, or anything! Great on fish
3 or 4 boneless, skinless breasts
1 t lemon zest (gently grate the yellow off of a fresh lemon, be careful to just get the yellow, not the white part, it's bitter!)
1/4 lb fresh white mushrooms
2 T butter
1/2 c sour cream
1/2 c heavy cream
1/4 c chicken broth
How To Prepare:
Place breasts in a baking dish large enough to fit all in one layer. Sprinkle with s/p and seasoned salt to taste and then the zest.
In a small saute pan, heat the butter and mushrooms just till mushrooms soften. If you don't like mushrooms, just melt butter. Allow butter / mushrooms to cool.
In a mixing bowl, whisk sour cream and heavy cream until combined pretty well. Add broth, butter and mushrooms, combine.
Pour sauce over chicken so it's covered really well (I doubled the sauce above but it made a lot!) and cover with foil. Cook in a preheated oven of 350 for about 30 to 45 min or until chicken is done.