Baked Lemon Chicken with Mushroom Sauce
Day 17 of Chicken Month!
Baked Lemon Chicken with Mushroom Sauce
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 tablespoon olive oil
* 1 lemon
* 1/4 cup butter
* 3 cups fresh sliced mushrooms
* 1/2 cup chicken broth
* 2 tablespoons all-purpose flour
* 1 tablespoon chopped fresh parsley
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place the olive oil in an 8×8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts.
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Day 17 of Chicken Month!
Baked Lemon Chicken with Mushroom Sauce
INGREDIENTS
* 6 skinless, boneless chicken breast halves
* 1 tablespoon olive oil
* 1 lemon
* 1/4 cup butter
* 3 cups fresh sliced mushrooms
* 1/2 cup chicken broth
* 2 tablespoons all-purpose flour
* 1 tablespoon chopped fresh parsley
DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place the olive oil in an 8×8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts.