Lemon Chicken in Cream Sauce

By Shai Barak
Servings: Serves 4.

Ingredients

• 3-6 whole chicken breasts
• 1 cup all purpose flour seasoned with salt and pepper
• butter
• regular oil (vegetable, corn, or canola)
• lemon juice
• 1/2 cup slivered almonds (or more)
• salt, pepper, garlic powder, and a pinch of sugar
• 1/2 cup of heavy cream

Preparation

Preheat the oven to 340 degrees.

Cut chicken breasts across into about three cutlets each. Dredge in the seasoned flour and shake excess flour.

Melt about 3 tbsp butter with one tbsp oil in a frying pan. Place as many cutlets that fit flat in the frying pan and fry until the meat changes color to white or even a little golden. Turn over and fry the other side. Once done remove from heat and place in a baking pan in one layer.

Once all the meat is in the baking pan, lightly clean frying pan. Place about 3 tbsp butter and lightly fry the almonds (don't brown them). Quickly add about 1/4 cup lemon juice (maybe a little less), a little salt, pepper, sugar, and about 1 tbsp of garlic powder. Add heavy cream while stirring constantly. Taste and adjust flavors accordingly.

Pour the sauce on top of the chicken breasts and bake in a 340 degree oven for 12 minutes.