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Sautéed Chicken Breasts in
Fresh Lemon Cream Sauce

Sauteed Chicken Breasts

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


  • 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


  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.

Prep Time: 15 min | Cooking Time: 15 min | Servings: 4

Recipe and photo credit (used with permission): Nestlé and

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