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    Chicken w/ Lemon Sauce & mushrooms


    Source of Recipe


    The Big Book of Casseroles


    Recipe Introduction


    Another winner!

    Serve 4-6


    List of Ingredients


    • 4-5T butter and 2 T EVOO
    • 8 oz. fresh mushrooms, sliced thickly
    • 6 green scallions w/ tops, sliced
    • 2 cloves garlic, minced
    • 1/4 C all purpose flour
    • 1/4 t dried rosemary or 1 T fresh
    • 1/2 t salt
    • 1/8 t ground white pepper
    • 1/4 t paprika
    • 4-6 skinless, boneless chicken breast halves
    • 1/2 C chicken stock or broth
    • 1/4 C dry white wine
    • 1/4 C freshly squeezed lemon juice
    • 1 T capers


    Instructions


    1. Preheat oven to 350°

    2. In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Sautee for 5 minutes or less. *DO NOT overcook!
    3. Transfer mushrooms and onions to the bottom of a coverd casserole dish.
    4. Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
    5. In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
    6. Transfer browned chicken to casserole dish and place over mushrooms and onions.
    7. Sauce: (*I double sauce recipe)
      Add 1 T of butter to skillet if needed. Add reserved flour to the butter and whisk until well blended. Add stock, wine and lemon juice. Whisk until smooth and slighty thick. Pour over chicken. Top with capers.
    8. Cover and bake for 30-40 minutes until chicken no longer pink.
    9. Serve over rice (*Basmati is my favorite)


    Final Comments


    Enjoy!
 

 

 

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