Chicken with Lemon Herb Mushroom Sauce

April 25th 2022

Ingredients:

  • ¼ cup all-purpose flour

  • 1¼ pounds thin sliced boneless, skinless chicken breasts1 onion, finely chopped

  • ¾ tsp salt

  • ½ tsp ground black pepper

  • 2 tbsp olive oil

  • 1 (8-ounce) package sliced baby bella mushrooms

  • 1 shallot, thinly sliced1/2 cup frozen peas

  • 1 cup low sodium chicken broth 

  • 2 tsp fresh lemon juice

  • 2 tsp cold unsalted butter, cut into cubes

  • 2 tsp chopped fresh thyme


    Directions:

    1. Place flour in shallow dish. Pat chicken dry with paper towel; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Dredge chicken in flour, shaking off excess; place on large plate.

    2. In large nonstick skillet, heat oil over medium-high heat; add chicken and cook 4 minutes or until browned, turning once. Transfer to clean plate.

    3. In same skillet, cook mushrooms, shallot, 2 tablespoons broth, and remaining ¼ teaspoon each salt and pepper 7 minutes or until mushrooms are browned, stirring occasionally. Stir in remain-ing broth and lemon juice; cook 5 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Stir in butter and thyme; add chicken and cook 3 minutes or until sauce is slightly thickened and internal temperature of chicken reaches 165°, spooning sauce over chicken to coat.

    4. Serve with spiralized fresh zucchini sautéed with a little olive oil and Italian seasoning.

    Chicken with Lemon and Mushroom Sauce

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