Lemon-Rum-Cream Chicken
I had all these beautiful lemons from the tree in my backyard and decided I needed to make something with them for dinner.
I found a few recipes for lemon cream chicken online but didn’t have all the ingredients so I made up something instead. It turned out great (Tad and Avynn thought so too)! It has a wonderful tangy lemon flavor in the thick creamy sauce. And it’s relatively low-carb too.
Ingredients:
- Boneless, skinless chicken breasts (approx 2lbs).
- Butter (about 4-6 tblsp, your preference)
- 1 cup Heavy whipping cream
- 2/3 cup lemon juice without seeds but pulp is fine
- 1/2 cup Spiced Rum (I was out of wine… this worked well!)
- Salt
- Paprika
Instructions:
- Mix salt and paprika in a small dish and use as a rub for both sides of the chicken.
- Melt butter in a large skillet and cook chicken through. For thick breasts it took about 20-30 minutes on medium-high heat. Flip as necessary.
- While chicken is cooking, mix cream, lemon juice and rum in a bowl. Set aside.
- When chicken is ready, remove from skillet and set aside.
- Pour cream sauce in skillet and mix with the melted butter and chicken juices.
- Turn heat to high and reduce the cream sauce. Stir constantly to prevent it from scalding. Takes about 5 minutes to condense to a glue-like consistency.
- Pour sauce over chicken immediately and serve.
