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!
mushroom sauce ok but nxt time would pound out marinated breast & bread with panko
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|Serving Size: 1 Serving (674g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 168 (25%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2g|
|Cholesterol 304.3mg||94 %|
|Sodium 800.7mg||28 %|
|Potassium 1615.8mg||43 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 8.4g|
|Protein 112g||160 %|
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Calories per serving: 678
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