Sautéed Chicken Breasts in
Fresh Lemon Cream Sauce

These chicken breasts in a lemon cream sauce come together so quickly, you'll be surprised at how elegant they taste.

Prep: 15 min | Cook: 15 min | Yield: 4 servings

Ingredients

• 1/2 cup Original NESTLÉ COFFEE-MATE PowderedCoffee Creamer
• 1/2 cup warm water, divided
• 2 tablespoons butter
• 4 (about 1 1/4 pounds total) boneless, skinless chickenbreast halves
• 2 tablespoons dry white wine
• 2 tablespoons fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 MAGGI Chicken Flavor Bouillon Cube
• 1/4 cup (.75 ounce) BUITONI Refrigerated FreshlyShredded Parmesan Cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Combine Coffee-mate and 1/4 cup water in small bowl; mix with fork until Coffee-mate is dissolved. Set aside.
2. Melt butter in large skillet over medium-high heat. Add chicken; cook for 5 to 7 minutes on each side or until golden and no longer pink in center. Transfer to serving platter; keep warm.
3. Add remaining water, wine, lemon juice, lemon peel and bouillon to skillet; bring to a boil.
4. Stir in Coffee-Mate mixture. Cook, stirring occasionally, for 3 to 4 minutes or until thickened.
5. Stir in cheese until melted. Spoon sauce over chicken. Sprinkle with parsley.

Notes

Recipe and photo used with permission from: Nestlé and meals.com