Baked Lemon Chicken with Mushroom Sauce
![Baked Lemon Chicken with Mushroom Sauce](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6NzM1MCwicHVyIjoiYmxvYl9pZCJ9fQ==--c9ec3aa94fbd7595db73f1bbbcffed5db49285f3/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_df6b4c89e5d4273566df.jpg)
Juicy, tender and tasty chicken n' mushrooms. An easy weeknight meal that's simple to prepare using economical ingredients.
Yield
4 servingsPrep
8 minCook
47 minReady
55 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | pounds |
chicken breast halves, boneless, skinless
four breast halves to serve 4 |
|
1 | tablespoon |
olive oil
|
|
1 |
lemon
|
*
|
|
2 | tablespoons |
butter
|
|
3 | cups |
mushrooms
fresh sliced |
|
½ | cup |
chicken broth
or white wine |
|
2 | tablespoons |
all-purpose flour
|
|
1 | tablespoon |
parsley leaves
chopped fresh |
|
salt and black pepper
to taste and for seasoning the breasts |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | each |
chicken breast halves, boneless, skinless
four breast halves to serve 4 |
|
15 | ml |
olive oil
|
|
1 | each |
lemon
|
*
|
59 | ml |
butter
|
|
7.1E+2 | ml |
mushrooms
fresh sliced |
|
118 | ml |
chicken broth
or white wine |
|
3E+1 | ml |
all-purpose flour
|
|
15 | ml |
parsley leaves
chopped fresh |
|
1 | x |
salt and black pepper
to taste and for seasoning the breasts |
*
|
Directions
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.
![Gather your ingredients](https://c.recipeland.com/images/r/8348/d39d6dbbb1bada4c8abe_550.jpg)
![Season the chicken breasts](https://c.recipeland.com/images/r/8349/bda9d587ae64687e937c_550.jpg)
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.
![Place the chicken breasts onto a baking dish, squeeze lemon juice over.](https://c.recipeland.com/images/r/8352/d12430234bf9e69e2ac0_550.jpg)
![Slice the rest of the lemon and place a lemon slice on top of each chicken piece.](https://c.recipeland.com/images/r/8353/cf8bf39f7fec3d86d0a0_550.jpg)
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.
![In a large skillet, melt the 1/4 cup butter.](https://c.recipeland.com/images/r/8354/b3442f27e7c7d999afde_550.jpg)
![Add the fresh parsley at the last minute.](https://c.recipeland.com/images/r/8388/fe1d35a2dc4612aacafc_550.jpg)
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.