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    You are in: Home / Recipes / Chicken With Mushrooms & Lemon Sauce Recipe
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    Chicken With Mushrooms & Lemon Sauce

    1/6 Photos of Chicken With Mushrooms & Lemon Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    40 mins

    40 mins

    Chicagoland Chef du Jour's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°.
    2. 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. 3
      Transfer mushrooms and onions, set aside.
    4. 4
      Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
    5. 5
      In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
    6. 6
      Transfer browned chicken to casserole dish and top with mushrooms and onions.
    7. 7
      Sauce: (*I double sauce recipe).
    8. 8
      Add 1 - 2 T of butter to skillet, melt over low/medium heat.
    9. 9
      Add reserved flour (may need a bit more) to the butter and whisk until well blended.
    10. 10
      Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
    11. 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. 12
      Serve over rice (*Basmati is my favorite).
    13. 13
      NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
    14. 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. 15
      Revised & made for dinner: 10/29/07.

    Ratings & Reviews:

    • on October 31, 2013

      55

      Lovely meal!!! I made it exactly as written but reduced the Chicken Breasts to 2 thereby doubling the sauce :) It was perfect! Served over Basmati Rice with a side of asparagus. Definitely company worthy. Also the oven time (mine was 30 minutes) left plenty of time to cook the rice and vegetables - it all came together beautifully. <br/>Thanks so much for posting this gem.

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    • on October 28, 2013

      55

      5 star recipe, CCdJ!<br/><br/>I made as written, and ahem "leftovers" will be lunch tomorrow for Hubby and I.<br/>The sauce is smooth, bright, and satisfying, love the addition of capers and mushrooms too..bravo, and thank you for yet another winning recipe from you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2013

      55

      If I could give this recipe 10 stars I would! This is seriously good! I followed the recipe with the following exceptions: I dredged the chicken breasts in a seasoned flour that I buy pre-packaged. I was in a time crunch so after the mushrooms, onions & garlic and the chicken breasts were cooked I threw everything back in the skillet and simmered for a few minutes. The lemon in this recipe is so light and refreshing. I highly recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Chicken With Mushrooms & Lemon Sauce

    Serving Size: 1 (196 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 374.6
     
    Calories from Fat 198
    53%
    Total Fat 22.1 g
    34%
    Saturated Fat 9.0 g
    45%
    Cholesterol 106.9 mg
    35%
    Sodium 643.7 mg
    26%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.7 g
    11%
    Protein 29.2 g
    58%

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