Saturday, February 23, 2008

Lemon Mushroom Chicken

We had this for dinner Thursday night and we loved it. Ryan raved about it that night and he took leftovers the next day for lunch and again thought they were great. It's a pretty simple recipe and shouldn't take too long if the chicken isn't frozen.

From Light and Tasty:
4 boneless, skinless chicken breast halves
1/4 cup plus 2 tsp all-purpose flour, divided
1/2 tsp salt
1/4 tsp pepper
2 T butter
1/3 cup plus 3 T reduced sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 T lemon juice

Flatten chicken to 1/2 inch thickness. In a large, resealable bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.

In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm. (I kept the chicken in the pan while making the sauce.)

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.

Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken.

We had mashed potatoes with this and peas-yum.

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