Chicken Anthony Recipe:
-4 c. heavy whipping Cream
-3 tbsp. fresh Lemon juice (divided)
-2 tbsp. Vegetable Oil (divided)
-6 boneless, skinless Chicken Breasts halves (7 to 8 ounces each), spilt horizontally
-1 container (8 ounces) Provel Cheese ropes
-1 tsp. Salt
-Freshly ground Black Pepper
-chopped Parsley
–Lemon slices
Instructions:
In a medium saucepan, combine the cream and 2 tablespoons of the lemon juice over medium-high heat, bring to a boil. Reduce heat and simmer, stirring occasionally until the cream thickens and reduces to 2 cups, about 20 to 25 minutes. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat; cook half of the chicken until golden brown and internal temperature is 165F, about 5 minutes per side. Place the chicken on jellyroll pan. Place cooked chicken in 200F oven to keep warm. Repeat with remaining chicken and oil. Divide cheese among chicken breast and keep warm.
In same skillet, combine reduced cream, remaining 1 tablespoon lemon juice, salt, and pepper; cook, stirring to scrape brown bits from bottom of pan until heated through, about 3 minutes.
Spoon sauce on each serving plate; place chicken on top. Garnish with parsley and lemon slice.
Serving Size:
4-6 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 1704 calories
Per serving (1/6 of recipe): approximately 284 calories
Makes 6 servings
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