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Sautéed Chicken Breasts in Fresh Lemon Cream Sauce

Sautéed Chicken Breasts in Fresh Lemon Cream Sauce
15 min
15 min
Makes 4 servings
These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.
Key Ingredients
A canister of Original Powder Creamer with a red cap and red label above a mug and biscotti.
Coffee mate®
The Original Powdered Coffee Creamer
6 oz. Canister
  • 1/2 cup Coffee mate® Original Flavor Powdered Coffee Creamer
  • 1/2 cup warm water, divided
  • 2 tablespoons butter
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
  • 2 tablespoons dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 1 MAGGI Chicken Flavor Bouillon Cube
  • 1/4 cup refrigerated freshly shredded Parmesan cheese
  • 1 tablespoon chopped fresh parsley
Make It
Step 1
Combine Coffee mate Original Flavor Powder and 1/4 cup water in small bowl; mix with fork until Coffee-mate is dissolved. Set aside.
Step 2
Melt butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no longer pink in center. Transfer to serving platter; keep warm.
Step 3
Add remaining water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil. Stir in Coffee mate mixture. Cook, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in cheese until melted. Spoon sauce over chicken. Sprinkle with parsley.
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