This chicken dish is wonderful! I'm not usually a huge fan of lemon chicken, but it's so subtle and perfect here-- Especially combined with the creamy sauce.
This recipe is SO quick and easy (20 minutes total) but tastes like it came from an Italian restaurant. I made a low-fat version recently, and while it wasn't as decadent without the cream, it was still incredible.
Creamy Lemon Chicken and Pasta
Recipe from: The Cook Next Door
2 Tbs. olive oil
10 boneless, skinless chicken tenders
1 teaspoon Herbes de Provence (found in the spice isle)
1/2 teaspoon Cajun seasoning
few shakes of Lawry's seasoning salt
1 c. reduced-sodium chicken broth
1 3/4 c. cream or half & half (it was great with fat free 1/2 and 1/2)
zest of 1 lemon
2 teaspoons lemon juice
3/4 pounds pasta, cooked al dente according to package directions
Sprinkle chicken tenders with Herbes de Provence, Cajun seasoning, and seasoning salt. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer just until chicken is cooked through, 3-4 minutes. Remove chicken from broth and set on plate. Cover tightly with foil to keep moist.
Allow broth to simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over pasta.