Bill's Favorite Lemon Mushroom Chicken With Herbs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an old favorite of my boyfriend Bill's. It is somewhat like Chicken Francese, with the herbs giving it a great depth of flavor. It is quite easy to prepare, too. Ingredients:
2 eggs, beaten |
1 cup all-purpose flour |
1/2 tablespoon dried thyme |
2 tablespoons dried basil |
1 tablespoon dried parsley |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1 teaspoon garlic powder |
4 boneless skinless chicken breast halves |
1/2 cup butter |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (10 1/2 ounce) can condensed chicken broth |
1/4 cup dry white wine |
1 lemon, juiced |
8 ounces sliced mushrooms |
1 tablespoon chopped fresh parsley |
2 tablespoons capers |
1 tablespoon grated lemon zest |
Directions:
1. Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
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