Chicken With Mushrooms & Lemon Sauce

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 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 wine
• 1/4 cup fresh lemon juice
• 1 tablespoon capers

Recipe

• 1 preheat oven to 350â°.
• 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.