Monday, August 29, 2022

20-Minute Creamy Lemon-Feta Chicken

Winner Winner! This 20-minute chicken dinner was fabulous. We both went back for seconds. 

The sauce was the perfect blend of feta and lemon. Nice and smooth. For sides, we had rice and the last of the fresh green beans from my sister's garden. Don't worry. I froze some for a later date.

Did I mention this only took 20 minutes? The recipe is from This has to be a go-to recipe.

This recipe is for 4. I used 4 chicken cutlets, around 1/2 a pound, but made the whole recipe for the sauce.

1 pound of chicken cutlets 
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
1/2 cup low-sodium chicken broth
1/2cup heavy cream
1/4 cup crumbled feta cheese
2 tablespoons lemon juice 
2 tablespoons chopped fresh herbs (I used basil and parsley)

Sprinkle chicken with 1/8 teaspoon of each salt and pepper. 
Heat oil in a large skillet over medium-high heat. 
Add the chicken and cook, turning once, until browned and cooked through about 6 minutes. 
Transfer to a plate.
Add broth to the pan. 
Cook, scraping up any browned bits, until the liquid is reduced by half, 1 to 2 minutes. 
Reduce heat to medium and stir in cream, feta, lemon juice, and the remaining 1/8 teaspoon of each salt and pepper; simmer for 2 minutes. 
Return the chicken to the pan and turn to coat. 
Cook until warmed through, about 1 minute more. 
Sprinkle with fresh herbs before serving.

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