Go Back
–+ servings
Print Recipe

Lemon Peppercorn Chicken

Sautéed chicken with lemon peppercorn glaze 
Course: Gather-N-Go, Main Course
Cuisine: French
Servings: 4
Calories: 305kcal

Ingredients

  • 24 oz chicken breasts
  • 3 oz chicken broth
  • 2 tsp olive canola oil blend
  • 2 tbsp black peppercorns
  • 2 tbsp sour cream
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 1 tbsp garlic diced

Instructions

Peppercorn garlic mix

  • Peppercorn and garlic: crush peppercorns with rolling pin and mix with garlic.
  • Package crushed peppercorns and garlic

Lemon butter mix

  • Lemon butter:  mix butter and lemon zest
  • Package butter and lemon zest mix

Chicken stock lemon juice mix

  • Chicken stock and lemon juice concentrate: mix chicken stock concentrate and lemon juice and water to desired consistency
  • Package chicken stock concentrate, lemon juice, and water mix.
  • Package sour cream

Chicken

  • Split chicken breasts, toss in olive/canola mixture with kosher salt and ground black pepper
  • Package chicken, oil, salt, and pepper mix

Cooking

  • Heat pan on medium, add chicken and cook turning half way through until internal temperature reads 165 degrees f
  • Remove chicken from pan and hold to keep warm
  • Using chicken pan add peppercorn garlic mix cook until browned
  • Add chicken stock lemon juice mix, bring to a simmer then reduce heat to maintain simmer. 
  • Mix in sour cream, cooking until creamy and combined
  • Stir in lemon butter, remove from heat
  • Serve chicken with sauce drizzled on top

Nutrition

Calories: 305kcal | Carbohydrates: 4g | Protein: 37g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 913mg | Potassium: 712mg | Fiber: 1g | Vitamin A: 295IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1.1mg