Tuesday, February 15, 2011

Baked Lemon Chicken with Mushroom Sauce

Norris loves mushrooms, so I always try to make something with mushrooms every week. It typically winds up just being a topping on our homeamde pizzas, but last week I stepped it up a little. I wound up buying a ton of bulk mushrooms at the store, but easily went through all of them! This was a simple dinner--I served the chicken over brown rice with broccoli on the side. It comes together pretty quickly, but is also company worthy in presentation (especially if you don't look at this picture--I had two choices, this super bright one or one that was so dark you couldn't see what the food was, so here you go!). I read the reviews of the recipe online before I made it and wound up changing quite a bit of the original recipe, so the way I made it is listed below. For the original, follow the link to All Recipes!

Baked Lemon Chicken with Mushroom Sauce

adapted from All Recipes

1 tbsp olive oil
5 boneless skinless chicken breast halves
1 lemon, half of it thinly sliced (keep the other half for juicing)
2 T butter
4 cups sliced mushrooms
2 cloves garlic, minced
1/4 cup flour
2 cups chicken broth
1 tbsp chopped fresh parsley
salt and pepper

Preheat oven to 350 F.
Heat oil in large saute pan over medium heat.
Season chicken with salt and pepper.
Sear chicken in pan, then turn over and squeeze lemon juice over seared side. Place lemon slices on top of each chicken piece. Cover and allow chicken to cook, turning occasionally, about 10 minutes. (depending on size of chicken breasts; you want your chicken to be about 75% cooked so it doesn't dry out in the oven)
Remove chicken from pan and place in baking dish in oven to finish cooking while you make the sauce in the saute pan.
Add butter, garlic, and mushrooms to saute pan and cook until mushrooms are brown and have released their juices, about six minutes. Add flour and stir well. Add chicken broth and stir to make a medium thick sauce. Allow to reduce, adjusting with more broth if necessary to make a creamy sauce. Add parsley at the last minute and spoon sauce over baked chicken to serve.

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