Baked Lemon Chicken with Mushroom Sauce

Baked Lemon Chicken with Mushroom Sauce
Thanksgiving recipes

Baked Lemon Chicken with Mushroom Sauce
"Lemon-infused chicken is graced with a delicately smooth mushroom sauce."

Ingredients of Baked Lemon Chicken with Mushroom Sauce
* 4 skinless, boneless chicken
* 1 tablespoon olive oil
* 1 cup lemon juice
* 1/4 cup butter
* 1/4 cup chicken broth
* 2 tablespoons all-purpose flour
* 1 tablespoon chopped fresh
* parsley
* 1/4 cup Dry white wine
* 3 cups Portabella Mushrooms sliced
* 1 tablespoon Dijon mustard
* 1 clove Garlic crushed

Preparation for Baked Lemon Chicken with Mushroom Sauce
Marinate the chicken breasts: In a Ziploc Baggy mix lemon juice, white wine, dijon mustard,garlic . Place chicken breasts in baggy and marinate up to 24 hours.

When ready to cook, remove chicken from marinade. Place a slice of lemon over each ad bake in pre-heated (375) oven for 30 to 40 minutes until brown.

In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth and wine, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth or wine to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

Baked Lemon Chicken with Mushroom Sauce
Cuisine: American
Main Ingredient: Chicken

Category: Thanksgiving recipes