LEMON MUSHROOM CHICKEN
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Pour olive oil in an 8x8-inch glass baking dish. 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 rest of the lemon and place a lemon slice on top of each chicken piece.
- 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 (74 degrees C).
- 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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
CHICKEN WITH MUSHROOMS & LEMON SAUCE
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
Provided by Chicagoland Chef du
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
- Transfer mushrooms and onions, set aside.
- Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
- In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
- Transfer browned chicken to casserole dish and top with mushrooms and onions.
- Sauce: (*I double sauce recipe).
- Add 1 - 2 T of butter to skillet, melt over low/medium heat.
- Add reserved flour (may need a bit more) to the butter and whisk until well blended.
- Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
- Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
- Serve over rice (*Basmati is my favorite).
- NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
- 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.
- Revised & made for dinner: 10/29/07.
Nutrition Facts : Calories 374.7, Fat 22.1, SaturatedFat 9.1, Cholesterol 107, Sodium 643.8, Carbohydrate 12.8, Fiber 1.6, Sugar 2.8, Protein 29.2
LEMON MUSHROOM CHICKEN
Make and share this Lemon Mushroom Chicken recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 30m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2 inch thickness.
- In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.
- Add chicken 1 piece at a time, shake to coat.
- In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink.
- Remove and keep warm.
- Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.
- Add mushrooms, cook and stir 3-5 minutes or untrl tender.
- Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.
- Bring to a boil, cook and stir for 2 minutes, or until thickened.
- Stir in lemon juice.
- Serve with chicken.
LEMON DILL CHICKEN WITH WILD MUSHROOMS OVER FETTUCCINI
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large stock pot over high heat, boil water for pasta. When boiling, salt the water heavily and add the pasta.
- Meanwhile, in a medium size bowl, mix kosher salt, black pepper, red pepper flakes, paprika and 1 teaspoon dill with 1/2 cup flour. In another medium bowl, add water. Wet chicken with water and then dredge in the flour mixture.
- In large saute pan over medium-high heat, melt 4 tablespoons of butter and saute chicken breasts, about 4 minutes on each side. After they are cooked, remove to a plate. Add to the same pan the shallots and remaining dill. Stir in remaining flour and mix until pasty. Add dry vermouth. After alcohol burns off, mix in mushrooms. Add chicken stock and lemon juice and cook for an additional 3 to 4 minutes. Turn off the heat and stir in the remaining 2 tablespoons butter and a pinch of parsley. Season with salt and pepper, to taste.
- Remove pasta from water after cooking for approximately 10 to 12 minutes. Toss in oil to coat the pasta and add lemon zest. Put pasta on serving platter, then lay chicken across top and pour the sauce over the top. Garnish with parsley.
LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
LEMON MUSHROOM HERB CHICKEN
Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!
Provided by Valerie Serao
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- 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, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g
LEMON CHICKEN
Provided by Sandi Nelson
Categories Chicken Garlic Mushroom Sauté Wheat/Gluten-Free Lemon White Wine Bon Appétit Michigan
Yield Serves 2
Number Of Ingredients 9
Steps:
- Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
- Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE RECIPE
This chicken has such an amazing lemon flavor and is perfect with the mushroom sauce on top!
Provided by Elyse Ellis
Categories Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Pour and spread olive oil in a 9 x 13 inch baking dish.
- Place chicken breasts in the dish and coat each side with oil.
- Squeeze the juice of one lemon over the chicken.
- Slice the remaining lemon and place lemon slices on top of chicken.
- Bake chicken to 30-40 minutes, or until no longer pink. Remove and set aside.
- In a large skillet over medium heat, melt butter. Add mushrooms and saute for 5-6 minutes or until mushrooms turn brown and soft.
- Add garlic and saute for an additional 1-2 minutes.
- Sprinkle flour over mushrooms and stir until coated.
- Stir in chicken broth until a medium-thick sauce forms. Continue stirring for another minute or until sauce is completely heated through.
- Serve chicken over rice and pour sauce on top.
- Sprinkle dried parsley on top.
Nutrition Facts : Calories 360 kcal, Carbohydrate 31 g, Protein 29 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 93 mg, Sodium 276 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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