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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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    Units: US | Metric


    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


      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


      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!

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    • on October 28, 2013


      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.

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    Read All Reviews (11)


    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
    Total Fat 22.1 g
    Saturated Fat 9.0 g
    Cholesterol 106.9 mg
    Sodium 643.7 mg
    Total Carbohydrate 12.8 g
    Dietary Fiber 1.6 g
    Sugars 2.7 g
    Protein 29.2 g

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