As the season changes and the cold weather leaves us, I begin to think of lighter foods. Fresh lemon is great on chicken and salads. This recipe for Lemon Chicken with Mushrooms will bet you thinking of eating light and fresh.
Lemon chicken with mushrooms works well when served with a salad or next to rice. When I make chicken breasts, I like to pound them to ensure tenderness.
- 4 boneless chicken breast halves, skin removed
- 1/3 cup flour
- 1/8 tsp. freshly ground pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 ounces fresh sliced mushrooms
- 4 green onions sliced
- 2 tablespoons dry Marsala wine or a dry Chardonnay
- 2 tablespoons fresh lemon juice
- freshly chopped parsley, for garnish
- Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.
- In large skillet, heat olive oil and butter over medium heat. Sauté chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.
- Add mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer.
- Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley.