Baked Lemon Chicken with Light Mushroom
Source of Recipe
Aunt Saunny
4 boneless skinless chicken breast
1 tbsp. extra virgin olive oil
2 lemons
1/2 stick butter
3 cups chopped mushrooms
2 cans chicken broth
2 tbsp. flour
1 tsp. tarragon
1/2 tsp. garlic
salt and freshly ground pepper
Coat chicken breasts with olive oil and squeeze the juice of one
lemon over them. Season with salt and pepper and place 1 to 2 slices
of lemon on each breast. Bake at 350 for 30-40 minutes until juices
run clear.
While chicken is baking melt half a stick of butter in a medium
skillet. Add 3 cups of chopped mushrooms and one teaspoon of taragon.
Lightly saute until the mushrooms are tender and golden brown in
color, about 6 minutes.
Stir flour completely into the mushroom mixture. Slowly add chicken
broth and continue stirring, gradually increasing heat.
Gently boil until mixture reduces to form a thick, creamy sauce.
Approximately 10 minutes.
Spoon sauce over breast.
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