Chicken With Mushrooms & Lemon Sauce

Submitted 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"

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 4 -5 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 8 ounces fresh mushrooms, sliced thickly
• 6 scallions, with tops sliced
• 2 garlic cloves, minced
• 1⁄4 cup all-purpose flour, may need more
• 1⁄4 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper
• 1⁄4 teaspoon paprika
• 4 -6 boneless skinless chicken breast halves, prefer a thicker meatier breast
• 1⁄2 cup chicken stock or 1/2 cup broth
• 1⁄4 cup dry white wine
• 1⁄4 cup fresh lemon juice
• 1 tablespoon capers

directions

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.

Reviews

[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!!!!

 

[K9 Owned]

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.

 

[MaMere]

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!

 

[HalfBakedCappy]

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.

 

[adopt a greyhound]

Excellent dish. Loved the lemon sauce over the chicken and the rice. Doubled the sauce and used three breasts. Will also try with pork as a reviewer suggested.