This easy chicken and lemon dish is made with bone-in chicken pieces, butter, and lemon juice. In this recipe, the mushrooms take on an added dimension of flavor. Therefore, if you don’t like mushrooms, feel free to leave them out or replace them with sliced celery, chopped mild onions, or a little of both.
Ingredients (for 4 persons)
- 4 (about 250 g each) chicken breast fillets
- 1/3 cup plain flour
- 1/4 cup olive oil
- 30 g butter
- 350 g cup mushrooms, sliced
- 2 garlic cloves, crushed
- 1/2 cup chicken stock
- 2 tablespoons lemon juice
- 1/4 cup fresh flat-leaf parsley
- Steamed green beans and lemon wedges, to serve
(Preparation time: 20 mins; cooking time: 20 mins)
Preheat oven to 120°C/100°C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 1/2 cm-thick. Place flour onto a large plate. Season. Lightly dust chicken in flour.
Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.
Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.
Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges
Per serving: 234 calories; 10 grams fat; 2 grams saturated fat; 6 grams polyunsaturated fat; 2 grams monounsaturated fat; 73 milligrams cholesterol; 7 grams carbohydrates; 1 gram dietary fiber; 138 milligrams sodium (does not include salt to taste); 28 grams protein
Be sure to check out the recipe video on YouTube for more useful tips on the recipe!
Inside Cooking Ep 138: Mushroom, Lemon and Garlic Chicken
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