Lemon Chicken in Cream Sauce

By Shai Barak
Servings: Serves 4.



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.