Baked Lemon Chicken with Mushroom Sauce

I added garlic, salt and pepper to the chicken for extra flavor, increasedthe sauce, added more mushrooms too and whole recipe was really so nice.

55 minutes Prep: 8 minutes Cook: 47 minutes

369 calories per serving view nutrition facts

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6	each	chicken breast halves, boneless and skinless
1	tablespoon	olive oil
1	each	lemon
1/4	cup	butter
3	cups	mushrooms	fresh sliced
1/2	cup	vegetarian chicken broth, non-fat, low-sodium
2	tablespoons	flour, all-purpose
1	tablespoon	parsley leaves	chopped fresh

Preheat oven to 400 degrees F (205 degrees C).

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.

Bake in the preheated oven for 30 to 40 minutes until brown.

In a large skillet, melt the 1/4 cup butter or margarine.

Add the sliced mushrooms.

Saute until the mushrooms are brown and have exuded their juices, about 6 minutes.

Sprinkle with the flour and blend.

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.

Add fresh parsley at the last minute.

Spoon the sauce over the lemon baked chicken breasts.

Serving Size 215g

Amount per Serving

Calories 369 47% of calories from fat