Lemon Chicken Breasts

Submitted by Hey Jude

"This is a great, easy, 'after work' dish that can be served over rice or noodles."

 

• Ready In: 40mins
• Ingredients: 9
• Serves: 2-4

ingredients

• 1 cup quartered mushroom
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 2 tablespoons flour
• 3⁄4 teaspoon dried rosemary, crushed
• 1⁄4 cup lemon juice
• 1⁄4 cup chicken broth
• 2 tablespoons chopped fresh parsley

directions

1. In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes.
2. Remove from the pan.
3. Sprinkle the chicken with flour and rosemary and brown on both sides.
4. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom.
5. Return the mushrooms to the pan.
6. Lower the heat to a simmer, cover the pan and cook for 15 minutes.
7. Sprinkle with parsley.

Reviews

[TishT]

I tripled the lemon and broth...quadrupled the garlic, added a little salt and pepper and it was very nice. I had a little extra rosemary and flour so I added a little bit to cold water and thickened up the lemon sauce a bit then tossed about half of my sauce in the pasta before serving the chicken on top of the pasta with a splash of sauce over the top. Served with peas. Very nice meal! Thanks for sharing

 

[kadiprimo]

This was really good. Definitely needs more garlic and lemon like other reviewers have commented. And the sauce was on the skimpy side, so next time I will increase the liquid amounts even more.

 

[vrvrvr]

Really wonderful flavor in this dish! I definitely perked it up with salt, pepper, butter, more garlic and extra chicken broth. Served it over linguine to raves around the table. Winner!

 

[Lindas Busy Kitchen]

I followed everyones lead and added more garlic and lemon juice. with some added salt and pepper I found it very tasty! Will make again. Thank you for sharing Hey Jude! Linda

 

[LW Taylor]

This was good...but I had to add more water to it, in order to get a lot of sauce. I increased the garlic and lemon juice too. And since I used bone-in breasts, I had to cook it longer. Tastes really good the second day!