Monday, March 30, 2015

How to Make Lemon Mushroom Chicken

I was looking for a dish with this exact combination of flavors, and it hit the spot! The ingredient list is not long and the technique is not very complicated. Pounding and flouring the chicken makes it retain the juices, and the little bit of lemon in the sauce makes it very flavorful. We don't always have the best quality meat here, so I'm always impressed when chicken breast turns out well.

Definitely could be a "fancy" dish if you are serving to mushroom/chicken lovers. It's also a stovetop dish if you are looking for something to cook in warmer weather.

Tender and juicy with a pop of flavor!
Unfortunately, I still couldn't convert my husband, as he would rather his mushrooms be more fried/crunchy as opposed to thick and juicy. You can still make the chicken in the lemon sauce, but it won't have that same flavor kick. Adding garlic gives it a boost.

Another tiny note: I used homemade chicken broth, so I had to add a little more salt...but I'd sauteed the mushrooms in salt, too. So adjust flavorings based on your specific ingredients. And I used regular (unsalted) butter, too.

You can find the recipe here.