Savory chicken with lemon cream sauce. Sound delicious, right? It is. It’s also really easy.
It was one of those evenings when I’d managed to procrastinate until the last minute to plan dinner, and I stood staring at an unappetizing plate of raw chicken…wondering what on earth to do with it. None of the old standbys sounded good, and my creativity was running low. I asked my husband if he had any ideas. “Do something Mediterranean with it,” he suggested. “What about a lemon cream sauce?” Suddenly, the chicken on the plate stopped looking boring and started looking full of potential! I checked the internet and found a promising recipe at Taste of Home. I altered it a bit to make it gluten free and organic, and in no time we had a new family favorite!
Start with organic, free-range chicken breasts. I used four of them, cut into pieces and tossed with a little gluten free flour (you can use organic coconut flour, rice flour, or wheat flour if you’d like). Then, I melted some coconut oil in a pan and cooked the chicken pieces, making sure they were browned all the way around.
In the same pan that you cooked the chicken, add some chicken broth (here’s how to make it yourself!). Bring the broth to a simmer, stirring up all the bits of chicken left in the pan as you do. Let the broth reduce by about a third, then add some organic cream and lemon juice. Finally, mix a little of the flour you used on the chicken in with some cream, and add it to the sauce to thicken it. The sauce is rich, creamy, and so savory! It’s excellent on vegetables, too.
Once your sauce is done, put the cooked chicken back into the pan and let it heat just a bit. It’s ready to serve! This meal is wonderful with roasted broccoli and garlic mashed cauliflower and potatoes. You could also add mushrooms, capers, or artichoke hearts and serve it over cooked pasta! If you’d like to make the sauce vegan, you could use vegetable broth and coconut milk instead of the cream and chicken broth. It’s very versatile, and it adds an exotic flare to dinner…without taking a lot of time or using ingredients you might not have on hand in your kitchen. I’ll be making this one again soon!
- Four organic, free range chicken breasts, cut into pieces (2-3 inches).
- ½ cup organic flour (coconut, rice, or wheat all work well)
- 1 tablespoon organic coconut oil (buy some here)
- 2 cups organic chicken broth (here's how to make it yourself! Or, substitute 2 cups vegetable broth)
- 1 cup organic raw cream (or, use 1 cup organic coconut milk)
- ½ cup organic lemon juice
- dash sea salt
- Toss the chicken pieces with the flour until they are coated. Save the left over flour (about a tablespoon) for thickening the sauce.
- Melt the coconut oil in a pan, and add the chicken. Brown the chicken pieces on all sides, and make sure they are cooked through. Remove from the pan and set aside (I put them in a warm oven so they wouldn't get cold).
- In the same pan that you used for the chicken, add the broth. Scrape the bottom of the pan to incorporate the cooked chicken into the broth. Bring the broth to a boil, and cook until it has reduced by ⅓.
- Reduce the heat to simmer, then add ¾ cup of the cream and all of the lemon juice. Stir well.
- Mix 1 tablespoon of flour into the remaining ¼ cup of cream, making sure to avoid any lumps. Add this mixture to the sauce and whisk until it's combined, then bring to a boil again and cook until the sauce thickens.
- Add the cooked chicken back to the sauce, stir to cover the chicken and reheat it a bit.
- Serve with garlic mashed cauliflower and potatoes and roasted broccoli, the sauce is wonderful over vegetables!
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What new ideas have you tried with chicken?
Photography by Jennifer Leung Johnson