Sundaymail Editor
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Ingredients
◆ One tablespoon olive oil;
◆ Six skinless, boneless chicken breast halves;
◆ One lemon;
◆ Quarter cup butter;
◆ Three cups fresh, sliced mushrooms;
◆ Two tablespoons all-purpose flour;
◆ Half cup chicken broth, or more needed;
◆ One tablespoon chopped fresh parsley
Directions
- Preheat oven to 400 degrees F (205 degrees celsius).
- Pour olive oil in an 8×8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of half lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
- Bake in the preheated oven until no longer pink in the centre and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the centre should read at least 165 degrees F (74 degrees celsius).
- Melt butter in a skillet over medium heat; add mushrooms.
Cook and stir until mushrooms are brown and liquid is evaporated, about six minutes.
Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
Nutrition facts
Per Serving: 240 calories; protein 26,3g; carbohydrates 5,2g; fat 13g; cholesterol 87,9mg; sodium 195,7mg. — allrecipes
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