Total Time
Prep 0 mins
Cook 45 mins

Serve with fettucine, fresh steamed zucchini and tossed salad and you have a delicious meal. It is my daughter Abby's favorite!

Ingredients Nutrition


  1. Melt butter in frying pan, add chicken and saute over medium heat for 10 minutes until chicken is browned on both sides.
  2. Remove chicken to a 9 x 13-inch oven-proof dish. Drain butter from pan and add wine, lemon peel, and lemon juice. cook for 1 minute, then add salt, pepper and cream. Stir and heat, but do not boil. Pour sauce over chicken and sprinkle with mushrooms and parmesan cheese.
  3. Bake, uncovered, at 325 degrees for 30 minutes. Garnish with parsley.
Most Helpful

This concept is great. I added garlic, used apple juice in place of white wine and sauteed the mushrooms before putting them over the chicken. I also didn't have lemon zest, so I just doubled the lemon juice and the lemon flavor was very subtle. I will definitely remember to use lemon zest next time. The sauce was a little thin for me - I will also add a little flour next time while it's in the pan to thicken it up just a bit and maybe add some parmesan cheese to the sauce as well.

ganddhedrick June 09, 2008

Lovely combination of lemon and Parmesan! I increased the Parmesan to thicken it up. Thanks CaliforniaJan for sharing.

WiGal November 20, 2012

No wonder Abby loves this! This is a very simple and delicious dish. Easy to fix too. Thanks CaliforniaJan for a nice keeper. Congrats on your week 7 win in the Football Pool.

lazyme November 03, 2010