I don’t know about you, but I love just about anything with lemons. Lemonade. Lemon Pie. Lemon Bars. You name it. So, when a friend shared the link to this recipe, I knew I had to try it. I made a few minor changes to it, because, well, I rarely stick to a recipe exactly. I’m wierd that way.
If you don’t lik the mushrooms, I encourage you to go ahead and make the creamy sauce without them. It won’t be the same, but you don’t want to leave out the lemony sauce completely. You could even substitute onions for the mushrooms, I think.
Start by coating 4 chicken breasts (or chicken tenders in my case) with 1 tbsp olive oil.
Heat a large skillet to medium-high heat and place chicken in skillet. Season with salt and pepper and cook on both sides until just browned.
Zest the lemon; set zest aside for later.
Squeeze the juice of half the lemon over chicken. Slice remaining half of lemon into thin slices. Place slices on top of browned chicken.
Cover with lid and cook until chicken is cooked through.
Meanwhile, in seperate skillet, melt 2 tbsp butter over medium heat. Add 3 cups sliced mushrooms and cook, stirring often, until mushrooms are browned and have released their juices.
Once mushrooms have browned, sprinkle 2 tbsp flour over mushrooms and stir to combine.
Stir in 1/2 cup chicken broth and cook until sauce has thickened.
Just before serving, a just a splash of heavy cream (this gives the sauce a rich, creamy consistency) and add in lemon zest and 1 tbsp parsley.
Place chicken on serving plate and top with sauce.
Lemon Chicken with Mushroom Sauce4 boneless, skinless chicken breasts
1 tbsp olive oil
2 tbsp butter
3 cups sliced mushrooms
½ cup chicken broth
2 tbsp flour
1 tbsp parsley
Salt & Pepper to taste
Splash heavy cream
Coat chicken with olive oil. Place in hot skillet and sprinkle with salt and pepper. Cook on both sides until just brown.
Zest the lemon; set zest aside. Squeeze the juice of half the lemon over chicken. Slice remaining lemon half into slices. Top each chicken breast with 1-2 slices of lemon. Cover and cook until chicken is cooked through.
Meanwhile, melt butter in skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms are browned and have released their juices, about 6 minutes.
Sprinkle with flour and stir. Add chicken broth, stirring to make a thick sauce. Stir in a just a splash of heavy cream. Add lemon zest and parsley at the last minute. Spoon over cooked chicken and serve immediately.