Adapted from keyingredient.com
skinless, boneless chicken breast halves
tablespoon olive oil
cups fresh sliced mushrooms
cup chicken broth
tablespoons all-purpose flour
tablespoon chopped fresh parsley
1. Preheat oven to 400 degrees F (205 degrees C). 2. Place the olive oil in an 8x8 glass baking dish. 3. 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. 4. Bake in the preheated oven for 30 to 40 minutes until brown. 5. In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. 7. Sprinkle with the flour and blend. 8. Add the chicken broth, stirring to make a medium thick sauce. 9. Allow to reduce, adjusting with a little more broth to make a creamy sauce. 10. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!