Chicken Breasts in Lemon Mushroom Sauce

Submitted by Baby Kato

"This delicious recipe was inspired by a dish that I made which was submitted by History Teacher. Thank you for inspiring me, I wanted to make your dish again but didn't have all the ingredients so I improvised and this was the result. It is quick and easy to make with a pronounced lemon flavor. We enjoyed it served over noodles."

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 2

ingredients

• 2 chicken breasts, halved, boneless and skinless
• 1 egg, jumbo, lightly beaten
• 14.79 ml lemon juice, fresh
• 78.78 ml flour
• 2.46 ml salt, sea
• 2.46 ml pepper, black
• 1.23 ml red pepper flakes, crushed
• 1.23 ml lemon zest
• 59.14 ml butter
• 14.79 ml butter (optional)
• 2-3 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 onion, sweet, finely chopped
• 283.49 g mushrooms, sliced
• 118.29 ml chicken stock
• 78.78 ml heavy cream
• 36.97 ml lemon juice, fresh

directions

1. In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
2. Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
3. Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
4. Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done.
5. Remove the chicken from the pan and cover with aluminum foil to keep warm.
6. If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat.
7. Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan.
8. I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference.
9. I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.

Reviews

[twissis]

Made as written for the FYC Tag Game @ FF&F - This is a delicious & easy-fix comfort food type recipe IMO & ideal to serve just the 2 of us. My chicken breasts were very large, so I cut them into 3 tenders each. The cook time was quick, but the normally can be dry chicken stayed moist & flavorful. We esp liked the flavorful sauce that was very welcome w/the chicken (& potatoes). The lemon flavor "brightens" the sauce & is a lovely presence. Thx for sharing this tasty recipe w/us, BK.

 

[GibbyLou]

We really enjoyed this recipe. Loved the lemon and the sauce with the mushrooms. Served over rice to make good use of the sauce. Thanks for sharing.

 

[DailyInspiration]

What a delicious chicken dish. Loved the mushroom cream sauce. My chicken breasts were large so after I browned them, I let them cook in the oven for a little while and then returned them to the sauce as it thickened. Next time, I would lessen the lemon juice just a bit; otherwise, I wouldn't change a thing. : )

 

[Artandkitchen]

The lemon makes a great note in this preparation giving a special and a refreshing taste to this wonderful easy and quick chicken recipe. For a working day's dinner of for guests, this will be appreciated very much!

 

[Annacia]

Lovely over garlic rice. All it needed was a small side salad to make a delicious meal. Sophisticated flavors that all love each other. We loved this.