Baked Lemon Chicken with Mushroom Sauce
Juicy, tender and tasty chicken n' mushrooms. An easy weeknight meal that's simple to prepare using economical ingredients.
Yield
4 servingsPrep
8 minCook
47 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
four breast halves to serve 4 |
|
| 1 | tablespoon |
olive oil
|
|
| 1 |
lemon
|
*
|
|
| 2 | tablespoons |
butter
|
|
| 3 | cups |
mushrooms
fresh sliced |
|
| ½ | cup |
chicken broth
or white wine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
parsley leaves
chopped fresh |
|
|
salt and black pepper
to taste and for seasoning the breasts |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
four breast halves to serve 4 |
|
| 15 | ml |
olive oil
|
|
| 1 | each |
lemon
|
*
|
| 59 | ml |
butter
|
|
| 7.1E+2 | ml |
mushrooms
fresh sliced |
|
| 118 | ml |
chicken broth
or white wine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
parsley leaves
chopped fresh |
|
| 1 | x |
salt and black pepper
to taste and for seasoning the breasts |
*
|
Directions
Preheat oven to 400℉ (200℃).
Place the olive oil in an 8 by 8 inch (20 by 20cm) glass baking dish .
Season both sides of the chicken breasts with salt and pepper.
Place the chicken breasts in the dish, coating each side with oil.
Alternatively brown the chicken breasts over medium-high heat in a skillet before baking. This will develop more flavor and leave a fond in the skillet to help add more flavor to the sauce.
Squeeze the juice of ½ lemon over the chicken breasts.
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 cooked through and the juices run clear.
If you pan-seared the breasts the cooking time will be reduced to 10 to 20 minutes.
In a large skillet, melt the butter or margarine; add the sliced mushrooms.
Sauté 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.
Taste and adjust seasoning with salt and pepper.
Spoon the sauce over the lemon baked chicken breasts and serve.
