Lemon Mushroom Chicken
By Johanna
Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories 328.7
Total Carbs 6.8 g
Dietary Fiber 1.1 g
Sugars 1.5 g
Total Fat 14.3 g
Saturated Fat 6.5 g
Unsaturated Fat 7.8 g
Potassium 717.9 mg
Protein 42.4 g
Sodium 186.5 mg
Ingredients
- 6 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 medium lemons
- 3 tbsp unsalted butter (or margarine)
- 3 cup fresh mushrooms , sliced
- 1/2 cup low sodium chicken broth
- 2 tbsp white all purpose flour
- 1 tbsp chopped parsley
Details
Preparation
Step 1
1 Preheat oven to 400 degrees F.
2 Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
3 Bake in the preheated oven for 30 to 40 minutes until brown.
4 In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Sauté until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend.
5 Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.
6 Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Serve immediately.
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