Lemon Mushroom Chicken Recipe

4.5 14 12
Lemon Mushroom Chicken Recipe
Lemon Mushroom Chicken Recipe photo by Taste of Home
Publisher Photo

Lemon Mushroom Chicken Recipe

Read Reviews
4.5 14 12
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
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; 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.
Originally published as Lemon Mushroom Chicken in Light & Tasty February/March 2008, p12

Nutritional Facts

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

  • 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
  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.
Originally published as Lemon Mushroom Chicken in Light & Tasty February/March 2008, p12

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Reviews forLemon Mushroom Chicken

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abashu User ID: 6784654 220468
Reviewed Feb. 14, 2015

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

MY REVIEW
Andrews89 User ID: 8178761 219550
Reviewed Feb. 2, 2015

"very yummy"

MY REVIEW
missmcv25 User ID: 7311167 140986
Reviewed Jun. 21, 2013

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

MY REVIEW
RoxyAZ User ID: 6753469 207872
Reviewed Jun. 27, 2012

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

MY REVIEW
vallooney User ID: 4638203 158175
Reviewed May. 11, 2012

"Delicious, easy, low cal"

MY REVIEW
pambennett83 User ID: 5982477 63569
Reviewed May. 10, 2011

"loved it"

MY REVIEW
Coupon_Queen User ID: 4384242 137335
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
tkarinas User ID: 4389335 154967
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
linda_ing User ID: 1152650 109738
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
mary2171 User ID: 849290 69716
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
 
 "

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