Back to Lemon Mushroom Chicken

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Mushroom Chicken Recipe

Lemon Mushroom Chicken Recipe

There's a lot of flavor in this dish, and the best part is it doesn't seem light at all! —Carrie Palmquist, Canova, South Dakota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup plus 2 teaspoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon lemon juice

Directions

  • 1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat.
  • 2. In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
  • 3. Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
  • 4. Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 1/4 cup sauce equals 213 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 368 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Reviews for Lemon Mushroom Chicken

Sort By :
MY REVIEW
Reviewed Feb. 14, 2015

"Easy, good flavor, not dry which are important factors to consider with anything you cook."

MY REVIEW
Reviewed Feb. 2, 2015

"very yummy"

MY REVIEW
Reviewed Jun. 21, 2013

"I make this recipe a lot and my family loves it!!!!! Delicious!"

MY REVIEW
Reviewed Jun. 27, 2012

"Quick, easy, and healthy recipe. Will definitely make again!"

MY REVIEW
Reviewed May. 11, 2012

"Delicious, easy, low cal"

MY REVIEW
Reviewed May. 10, 2011

"loved it"

MY REVIEW
Reviewed Apr. 5, 2010

"I jazzed this up by adding poultry seasoning to the flour coating, adding minced garlic to the pan with the chicken, and a splash of white wine todeglaze the pan. I also used 1 cup broth instead of 1/3 cup. This was easy and delicious. Everyone liked it."

MY REVIEW
Reviewed Mar. 24, 2010

"Lemon mushroom chicken is a simple and incredibly easy dish to make and one my family simply loves. It's a keeper and one we'll be making many more times."

MY REVIEW
Reviewed Mar. 24, 2010

"4 Servings Prep/Total Time: 30 min.

Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 tablespoon lemon juice
Directions
Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/4 cup sauce equals 213 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 368 mg sodium, 8 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch."

MY REVIEW
Reviewed Feb. 21, 2008

"I can not view this recipe and would like to see it. Can you copy and paste the recipe, so I can view it...I love lemon chicken and mushrooms.

 
 
These recipes are awesome!!
 
TY
 
Mary
 
 "

MY REVIEW
Reviewed Feb. 20, 2008

"nope...."

MY REVIEW
Reviewed Feb. 20, 2008

"

"

MY REVIEW
Reviewed Feb. 20, 2008

"I can't veiw this one either...."

MY REVIEW
Reviewed Feb. 20, 2008

"

"

Loading Image

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.