Today’s Tasting: Lemon Chicken And Mushrooms…

Lemon Chicken And Mushrooms…


  • 3 Tablespoons Olive Oil
  • 8 Skinless, Boneless Chicken Breast Halves
  • 2 Lemons
  • 1/2 Cup Butter
  • 4 Cups Fresh Sliced Cremini Mushrooms
  • 3 Tablespoons All-Purpose Flour
  • 1/2 Cup Chicken Broth, Or More As Needed
  • 1 Tablespoon Chopped Fresh Flat Leaf Parsley
  • 1 Tablespoon Fresh Rosemary Chopped


  1. Preheat oven to 400 degrees F.
  2. Pour olive oil in a 9×13-inch glass baking pan or large oven safe skillet. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the other lemon and place a lemon slice on top of each chicken piece.
  3. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
  4. Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce 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 baked chicken breasts.
  5. Serve with Garlic Toast, Sauteed Lemon/Garlic Green Beans, Spinach Salad with Lemon Vinaigrette, and Sweet Tea.
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