Chicken With Creamy Lemon Sauce
Creamy, lemony, fresh and bright, generously spoon this delectable sauce over baked chicken and carrots. Delicious alongside asparagus, green beans or sautéed greens.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Makes: 4 servings
All You Need
- 4 chicken breasts, boneless, skinless
- 5 1/2 tsp (27 mL) Club House Lemon and Pepper Seasoning Grinder
- 1/2 lemon, sliced thinly
- 4 large carrots, cut in length
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) whipping (35%) cream
- 1 tbsp (15 mL) fresh lemon juice
- zest of 1 lemon
Preheat oven to 350°F (180°C). Line two small pans with parchment paper.
Place chicken breasts in one pan. Top the chicken with 4 tsp (20 mL) lemon and pepper seasoning. Place the lemon slices on top of the chicken.
Place the carrots in the other pan. Brush with olive oil. Sprinkle 1 tsp (5 mL) lemon and pepper seasoning.
Cook both pans in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.
To make the lemon sauce, place the cream in a medium non-stick saucepan. Bring to a boil and reduce the heat to low. Cook for 6-7 minutes until the cream is thick. Remove from the heat and add the lemon juice, lemon zest and ½ tsp (2 mL) lemon and pepper seasoning.
Serve the chicken with the creamy lemon sauce, the carrots and green beans or asparagus.