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Chicken and Mushrooms in Lemon Sauce




Source of Recipe


copykat.com


List of Ingredients




4-5 T butter
8 oz fresh mushrooms, sliced thickly
6 green onoins with tops - sliced
2 cloves garlic - minced
1/4 C all-purpose flour
1 T fresh rosemary or 1/4 t dried
1/2 t salt
1/8 t white pepper
1/4 t paprika
4-6 skinless bonelss chicken breast halves
1/2 C chicken stock or canned low sodium broth
1/4 C dry white wine
1/4 C fresh squeezed lemon juice
Capers - optional



Recipe



In a large skillet over med heat melt 2 T butter. Add mushrooms, onions and garlic and sautee for 5 mins or less (do not over cook)
Transfer mushrooms & onions to the bottom of a covered casserole dish.
Combine flour and spices and toss chicken to coat. *SAVE left over flour*
In skillet over med heat, add 2T butter and brown chicken (I added a little olive oil so the butter wouldn't burn).
Transfer chix to casserole dish and place over mushroom & onion mixture.
Preheat oven to 350°. Add 1T butter to skillet if needed. Add reserved flour mixture and blend with whisk. Add stock, wine, lemon juice to flour/butter mixture and heat until it thickens (about 5 mins)
Pour over chicken and bring some mushrooms and onions over the chicken. Sprinkle with capers.
Cover and bake for 30-40 minutes until chicken done & no longer pink.

Serve over rice