Chicken With Mushrooms & Lemon Sauce

READY IN: 1hr 20mins
Recipe by Chicagoland Chef du

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

Top Review by jlshipe

I made this as written but used two thick chicken breasts and cut them in half, made red mashed potatoes, used the gravey from the chicken. Added asparagus was absolutely delious!!!!

Ingredients Nutrition


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

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