Chicken Breasts in Lemon Mushroom Sauce

Recipe by Baby Kato
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
  • Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
  • Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
  • 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.
  • Remove the chicken from the pan and cover with aluminum foil to keep warm.
  • 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.
  • 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.
  • 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.
  • I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.