Chicken With Lemon Cream Sauce

Recipe Ingredients

2		Chickens - (3 lbs ea) - each cut 8 pieces
3 tablespoons	45ml	Butter
6 tablespoons	90ml	Olive oil
1 1/2 tablespoons	22ml	Sherry
1 1/2 tablespoons	22ml	Dry white wine or vermouth
1 tablespoon	15ml	Grated lemon rind
1 tablespoon	15ml	Grated orange rind
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 cups	296ml	Light cream
		Freshly-grated Parmesan cheese
		Lemon slices - thin
		Chopped fresh parsley

Recipe Instructions

Brown chicken in butter and oil. Cover, lower heat, and simmer slowly for 40 minutes or until chicken is tender. Drain well and arrange chicken on an ovenproof serving platter and keep warm.

Discard cooking oil. Stir sherry, wine, lemon rind, orange rind, lemon juice, salt, and pepper into the same skillet. Slowly stir in cream, cover, and simmer 2 minutes.

Pour sauce over chicken and sprinkle with Parmesan cheese. Brown slightly under preheated broiler and garnish with lemon slices sprinkled with chopped parsley.

This recipe yields 8 servings; 2.2 carbohydrate grams per serving.

Source:
Jacqueline E. Knight

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