Lemon chicken

Chicken cutlets
Lemon chicken
Lemon chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds chicken cutlets, cut thin

  • Salt pepper to taste

  • Flour for dredging

  • Olive oil spray

  • One

    10 ounce package frozen leaf spinach thawed, drained, liquid squeezed out.

  • One

    and a half cups chicken stock, divided

  • One

    and a half pounds mushrooms, sliced

  • 1

    cup white wine

  • Half a cup lemon juice

Directions

Preheat oven to 350°. Sprinkle chicken cutlets with salt and pepper and Dredge slightly and flour on both sides. Place spinach on bottom of 9 x 13" baking dish, and set aside Heat large skillet over high heat; coat pan with cooking spray and reduce heat to medium. Sauté Cutlets on both sides until golden brown. Remove cutlets from pan and place atop spinach With skillet still on the heat, pour 1/4 cup chicken stock in the skillet and turn up. Heat. Stir to deglaze pan. Add mushrooms and sauté five minutes, stirring. When cooked place mushrooms on top of chicken cutlets. In a saucepan, combine remaining chicken stock, white wine and lemon juice. Bring to boil, then simmer five minutes. Pour over chicken, mushrooms and spinach. Cover baking dish with foil. Bake 20 minutes; uncover and bake an additional five minutes. Serve with rice pilaf. Makes six to eight servings.

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