Creamy Lemon Chicken

2 Ratings2 Reviews
  • 60 mins
  • 3 Servings
  • 76 Kcal

In one skillet enjoy the lemon chicken in a creamy sauce by adding the magic of Rainbow.

  • In a shallow bowl, mix together 1 tbsp of cornstarch, Parmesan, salt and pepper. Add chicken and dredge them until well coated.

  • In a small bowl mix the remaining tbsp of cornstarch with lemon juice. Set aside.

  • Heat olive oil and butter in large skillet over medium-high until butter has melted and pan is hot.

  • Fry chicken until golden, about 5 to 6 minutes per side (it depends how thick the chicken is). Transfer to a warm plate.

  • Add the garlic to the skillet and sauté until fragrant, about 1 minute.

  • Add broth and the evaporated milk and bring to a boil. Reduce to a simmer and cook for about 2 minutes — use a spatula to scrape up the browned bits from the bottom. Pour in lemon juice mixture and capers and allow to simmer for 1 more minute, until the sauce starts to thicken.

  • Add the chicken back into the pan, sprinkle with chopped parsley, garnish with a couple of lemon slices, and serve.

Nutrition Facts

Per Serving:

76 Kcal

Full Nutrition

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2 Ratings2 Reviews

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Luke

I made it this weekend and it was very quick and easy to make and very delicious, I live by myself and have eating it the past few days and not got over i.