Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Marinate the chicken breasts: In a Ziploc Baggy mix lemon juice, white wine, dijon mustard,garlic . Place chicken breasts in baggy and marinate up to 24 hours.
When ready to cook, remove chicken from marinade. Place a slice of lemon over each ad bake in pre-heated (375) 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 and wine, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth or wine to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!