Musings on Momentum

Lactose Free Chicken in Cream Sauce

Servings	Prep Time
6people	20minutes

Cook Time

15minutes

Servings	Prep Time
6people	20minutes

Cook Time

15minutes

Ingredients

6 chicken breasts
1 – 2cups flour seasoned with salt and pepper to taste for dredgingoriginal recipe called for all-purpose, I used almond
3tbsp butterI used Earth Balance olive oil spread
3tbsp olive oil
1/2cup dry white wine
1tbsp lemon juice
1/2 cup whipping cream alternativeoriginal recipe called for heavy whipping cream, I substituted 2/6 cup soy milk and 1/6 cup olive oil
1/2tsp dried thyme
salt and pepper to taste
2tbsp fresh minced parsley
1 lemonsliced for garnish
1tbsp capersrinsed and drained for garnish

Instructions

Place chicken between sheets of plastic wrap and with a heavy mallet pound gently and evenly until chicken is about 1/4″ thick.
Unwrap chicken and dredge in seasoned flour.
In a large skillet, heat 1 1/2 tbsp each of butter and olive oil.
Add as many pieces of chicken that will fit without crowding to pan and cook quickly, just until meat loses it’s pinkness (about 1 1/2 minutes per side).
Remove and place on hot platter to keep warm. (Chicken may be placed in 200 degree F oven while sauce is prepared)
Cook remaining pieces of chicken, adding more butter and oil as needed. Add to platter to keep warm.
Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles. Boil, reducing to about half.
Add cream or cream alternative, thyme and parsley and boil until sauce thickens slightly.
Pour any meat juice from warming platter into the sauce.
Adjust sauce for seasoning to taste. Pour over meat and garnish with parsley, lemon slices and capers.

Recipe Notes

My mom always served this over linguine and I did the same. You can drizzle the leftover sauce over the pasta.