Brinley's Lemon Chicken

By bakers_delight85

Ingredients

• Four 6- to 8-ounce chicken breasts
• 1/2 cup flour
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 Tbsp. unsalted butter
• 2 Tbsp. olive oil
• 1-3/4 cups chicken stock, homemade or store-bought
• 1/4 cup fresh lemon juice (about 3 lemons)
• 2 cups sliced fresh white mushrooms (about 8 mushrooms)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 250 degrees F. Place the chicken breasts between 2 sheets of waxed paper and pound the chicken to a uniform thickness.
Pour the flour in a large bowl and season with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Dredge the chicken in the flour until coated. Shake off the excess.
In a large skillet on medium-high heat, melt 1 Tbsp of the butter and all of the olive oil. Add the chicken and saute for 8 to 10 minutes on each side, until cooked through and golden brown. Remove the chicken to a casserole dish and keep warm.
Pour the stock and lemon juice into the skillet and raise the heat to high. Season with the remaining 1/4 tsp. salt and 1/4 tsp. pepper. Scrape the bottom of the pan with a spatula and boil for 3 to 4 minutes. Add the mushrooms to the pan and heat for 4 to 5 minutes, until the mushrooms are just cooked through.
Remove from the heat. Swirl in the remaining 1 Tbsp. of butter. Pour the mushroom sauce over the chicken and serve.