Chicken W/ Lemon-Mushroom Sauce – a delicious recipe with chicken breast halves, salt, black pepper, cooking oil, mushrooms, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 200F.
2
Place each chicken breast half between two pieces of plastic wrap.
3
Using flat side of meat mallet, pound lightly to 1/4-inch thickness.
4
Sprinkle chicken with salt & pepper.
5
In a large skillet cook chicken in hot oil over medium-high heat for 5-6 minutes or until no longer pink (170F) turning once.
6
Remove chicken from skillet.
7
Place on a serving platter & cover with foil to keep warm in the oven.
8
For sauce, in the same skillet cook mushrooms for 2 minutes; remove from heat.
9
Stir in chicken broth and lemon juice.
10
Return to heat.
11
Bring to boiling.
12
Boil gently, uncovered, for 2 minutes.
13
Stir in parsley.
14
Spoon over chicken.
15
If desired, garnish with lemon slices.
294
kcal
Calories
12
g
Fat
5
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless skinless chicken breast halves (or twice as many chicken tenders), salt, black pepper, 2 tablespoons cooking oil, and more.
Yes, Chicken W/ Lemon-Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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