Chicken With Mushrooms & Lemon Sauce |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe will rival any fine Italian restaurants entree. It is an impressive FOOL PROOF dinner to serve family or your guess. I used to wing it and then came across this recipe. You will love it. 11/08 suggestions: The sauce will thicken as it cools a bit. It should not be thick anyway. From: The Big Book of Casseroles Ingredients:
4 -5 tablespoons butter |
2 tablespoons extra virgin olive oil |
8 ounces fresh mushrooms, sliced thickly |
6 scallions, with tops sliced |
2 garlic cloves, minced |
1/4 cup all-purpose flour, may need more |
1/4 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/4 teaspoon paprika |
4 -6 boneless skinless chicken breast halves, prefer a thicker meatier breast |
1/2 cup chicken stock or 1/2 cup broth |
1/4 cup dry white wine |
1/4 cup fresh lemon juice |
1 tablespoon capers |
Directions:
1. Preheat oven to 350°.
2. In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
3. Transfer mushrooms and onions, set aside.
4. Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
5. In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
6. Transfer browned chicken to casserole dish and top with mushrooms and onions.
7. Sauce: (*I double sauce recipe).
8. Add 1 - 2 T of butter to skillet, melt over low/medium heat.
9. Add reserved flour (may need a bit more) to the butter and whisk until well blended.
10. Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
11. Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
12. Serve over rice (*Basmati is my favorite).
13. NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
14. If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
15. Revised & made for dinner: 10/29/07.
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