LEMON AND GARLIC CHICKEN WITH MUSHROOMS

By LindaW1955

NY TIMES

Ingredients

• 1 1/4 # chicken tenders
• 2 TBS EVOO
• 3 TBS fresh lemon juice
• 2 garlic cloves, minced
• 1 tap chopped fresh rosemary
• S&P to taste
• 2 TBS AP flour
• 2 TBS canola oil
• 1 lb mushrooms, sliced (I used 8 OZ)
• 1 tap fresh thyme leaves or 1 TBS chopped fresh parsley
• 1/4 cup dry white wine

Details

Cooking time 30mins

Preparation

Step 1

1. Stir together EVOO, lemon juice, garlic, rosemary and salt and pepper in large bowl. Cut each chicken breast into 2 equal slices (3 is they are 12 OZ or more) and place in bowl. Stir together and refrigerate for 15-30 minutes.
2. Remove chicken from marinade and pat dry (discard marinade).
3. Season chicken tenders with salt and pepper on one side only. Dredge lightly in flour and tap to remove excess.
4. Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place tenders in pan without crowding. Cook for 1-1.5 minutes, until bottom is browned in spots. Turn over and brown other side about 1.5 minutes. Transfer to the oven to keep warm.
5. Leave about 1 TBS fat in pan. Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begin to sweat, add wine, thyme or parsley, salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, about 5-10". Spoon over chicken and serve.