Chicken is a popular summer dish, it’s easy to cook and light on the waist line. I like to use a lot of citrus in my summer recipes. This lemon cream sauce is a light, summery sauce that complements the panko crusted chicken and is enjoyed by the whole family.
Panko Crusted Chicken with Lemon Cream Sauce
Lemon Cream Sauce:
- 1 tablespoon butter
- 1 minced garlic clove
- 1 1/2 cup heavy cream
- 1 chicken bullion
- pepper to taste
- 3 tablespoons fresh lemon juice
- 1 tablespoon corn starch
Combine all ingredients with a whisk and let simmer until reduced to desired consistency. Serve warm over chicken.
To save time I cheated and used the frozen Tyson Panko Crusted Chicken but you could certainly bread your own chicken.
I served this with pasta tossed in butter and chopped spinach leaves and a side of fresh green beans.