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Lemon Mushroom Chicken

 Lemon Mushroom Chicken
Yum! Our taste panel loved this version of lemon chicken from Carrie Palmquist of Canova, South Dakota. There's a lot of flavor and it doesn't seem light at all.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Lemon Mushroom Chicken (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.