Baked Lemon Chicken with Mushroom Sauce

Baked Lemon Chicken with Mushroom Sauce

Ready in 45 minutes
8 review(s) averaging 3.9. 86% would make again

Top-ranked recipe named "Baked Lemon Chicken with Mushroom Sauce"

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"Lemon-infused chicken is graced with a delicately smooth mushroom sauce."

"This IS delicious ! Very simple to make and I didn't have very much left in my fridge but it didn't ask for too many ingredients.
I don't cook with wine so instead I put a little milk but just in the mushroom sauce andi also added onions with the mushrooms "

- Valcookz

Ingredients

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4 Skinless, boneless chicken
1 tablespoon olive oil
1 cup Lemon juice
1/4 cup Butter
1/4 cup Chicken broth
2 tablespoons All-purpose flour
1 tablespoon fresh parsley; chopped
Parsley
1/4 cup Dry white wine
3 cups Portabella Mushrooms; sliced
1 tablespoon Dijon mustard
1 clove Garlic; crushed

Original recipe makes 4 Servings

Servings  

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!

Notes

mushroom sauce ok but nxt time would pound out marinated breast & bread with panko

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 678 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Awful. Too much lemon flavor and the chicken turned out sour.
cuimy11 1 year ago
This was a fabulous dish and very easy to make. Served with roasted rosemary carrots.
lgalentine 1 year ago
This IS delicious ! Very simple to make and I didn't have very much left in my fridge but it didn't ask for too many ingredients. I don't cook with wine so instead I put a little milk but just in the mushroom sauce andi also added onions with the mushrooms
Valcookz 3 years ago
This IS delicious ! Very simple to make and I didn't have very much left in my fridge but it didn't ask for too many ingredients. I don't cook with wine so instead I put a little milk but just in the mushroom sauce andi also added onions with the mushrooms
Valcookz 3 years ago
Love this recipe. Not too strong of a lemon taste it is just right.
Chadaradsmom 4 years ago
I didn't catch a critical error the first time I read the recipe. It calls for wine in the marinade AND and in the sauce - but only lists 1/4 cup wine. Do you split that? Is something missing? And what is the olive oil for? I'm pretty dumb sometimes on web page differences - I could not figure out how to read any reviews on the recipe. I might have found my answers there. Still, it still sounds good enough for me to make a guess and try it. The author should have proofed the recipe though.
misclinn 5 years ago
kmhaslam 7 years ago
[I posted this recipe.]
kmhaslam 7 years ago
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