Add chicken broth, chicken bouillon, and mustard powder. Bring to a gentle boil and let it reduce and concentrate for about 5 minutes. Reduce heat to low.
Stir in the cream and add the lemon juice. Slowly sprinkle in the Parmesan cheese and stir to combine. Add the chicken back and spoon sauce on top. Let the chicken heat through, the flour from the breading will thicken up the sauce more.
Optional: Boil up to 3/4 lb. spaghetti when the chicken is added back to the sauce. Drain. Place the chicken on serving plates and add the pasta to the pot with the sauce until desired pasta/sauce ratio is obtained.
Garnish with parsley and sliced lemon and serve!
Creamy Lemon Chicken vs. Chicken Piccata
Unlike my Chicken Piccata recipe, which has more of a buttery wine reduction sauce, this creamy lemon chicken incorporates cream and Parmesan cheese for a creamier consistency.
Why Does Garlic Turn Blue
Garlic that isn’t super fresh can turn blue when combined with acidic ingredients such as white wine or lemon juice.
The good news is that it’s still safe to eat if the color does change.
Try to use a fresh garlic clove to avoid this issue.
Pro Tips
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