Baked Lemon Chicken with Mushroom Sauce
Juicy, tender and tasty chicken n' mushrooms. An easy weeknight meal that's simple to prepare using economical ingredients.
chicken breast halves, boneless, skinless
four breast halves to serve 4
or white wine
salt and black pepper
to taste and for seasoning the breasts
Preheat oven to 400℉ (200℃).
Place the olive oil in an 8 by 8 inch (20 by 20cm) glass baking dish.
Season both sides of the chicken breasts with salt and pepper.
Place the chicken breasts in the dish, coating each side with oil.
Alternatively brown the chicken breasts over medium-high heat in a skillet before baking. This will develop more flavor and leave a fond in the skillet to help add more flavor to the sauce.
Squeeze the juice of ½ lemon over the chicken breasts.
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 cooked through and the juices run clear.
If you pan-seared the breasts the cooking time will be reduced to 10 to 20 minutes.
In a large skillet, melt the butter or margarine; add the sliced mushrooms.
Sauté 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.
Taste and adjust seasoning with salt and pepper.
Spoon the sauce over the lemon baked chicken breasts and serve.