October 21, 2016

Lemon Butter Chicken

On the Menu Today~
Lemon Butter Chicken

Lemon Butter Chicken is made with boneless, skinless chicken breasts,
smokey paprika, lemon-pepper seasoning, fresh baby spinach, heavy,
garlic and parsley noodles and of course, butter.

Lemon Butter Chicken

  • 6 boneless, skinless chicken breast, cut in half lengthwise
  • 1/2 tablespoon smokey paprika
  • lemon-pepper seasoning, to taste
  • 4 tablespoons butter
  • 4 garlic cloves, minced
  • 1 1/3 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • juice of 2 lemons
  • 1/4 cup dry white wine
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 (8 oz) package fresh baby spinach
  • 1 (14 oz) package garlic and parsley noodles (Mrs. Miller's)
Cooking Directions
  1. Preheat oven to 400 degrees.
  2. Season chicken breasts with smokey paprika and lemon-pepper seasoning. Set aside.
  3. Melt butter in a large skillet over medium heat.
  4. Add chicken and garlic, cook chicken on both sides until golden brown, about 4 minutes per side and garlic is fragrant.
  5. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and lemon-pepper seasoning.
  6. Bring to a boil and reduce heat. Stir in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened. Remove from heat and set aside.
  7. Prepare noodles according to package directions. Drain.
  8. Transfer chicken mixture into a 13 x 9-inch baking dish. Toss in cooked noodles.
  9. Place baking dish in the oven and bake for about 30 to 40 minutes or until bubbly and thickened.

Chicken, Wine, Cream, Spinach, Garlic, Pasta
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