Friends, I have to apologize for the photo. I haven’t been able to make anything on the weekends and by the time I get home on the weekdays, it’s almost dark outside. So I have to resort to my artificial lighting. Ahhhh fall. I love your desserts, but I don’t like your days that grow ever shorter.
But what this Lemon Mushroom Chicken lacks in photo wow, it totally makes up for in flavor. Who can deny the wonder that is lemon + chicken? And I wouldn’t be me if I didn’t share an easy weeknight meal with you, would I? I found this recipe in a McCormick magazine that features quick family-friendly recipes. Translation? Easy recipes that you can whip up in a flash. With 10 minutes of prep and 10 minutes of cooking time, you can have dinner ready in less than 30. And the chicken. YESSSSS the chicken. Because it’s coated with flour precooking, it retains its juices through cooking. The finished product is a succulent, juicy, tender breast of chicken piled with sauteed mushrooms and drizzled with a deliciously tangy lemon sauce. Another thing I loved was the leftovers. You know how when you reheat chicken it tends to become dry and rubbery? SOOOO not the case here, my friends. It was still moist and juicy after a zap in the ‘wave the next day. YUM!
- ⅓ cup flour
- ½ tsp salt
- 1 tsp lemon pepper
- 4 chicken breasts, pounded to about ½-inch thick
- 2 Tbsp olive oil
- 3 Tbsp butter, divided
- 1 8-oz. package mushrooms
- ½ tsp oregano
- 1 tsp minced garlic
- 1 cup chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp chopped fresh parsley or parsley flakes
- In a shallow bowl or large plate, stir flour, salt, and lemon pepper together.
- Dredge each piece of chicken with flour mixture, making sure to cover all sides.
- Heat olive oil with 2 Tbsp butter in a large nonstick skillet over medium-heat. Add the chicken pieces and cook until golden brown, about 5 minutes per side. Remove from pan.
- Add mushrooms, oregano, and garlic to pan and saute until mushrooms are softened.
- Stir in chicken broth and lemon juice. Bring to a boil, scraping up brown bits from bottom of pan.
- Stir in remaining Tbsp butter and cook for 2 minutes. Add parsley and remove from heat. Spoon sauce and mushrooms over chicken and serve.
