Chicken Breasts In Lemon Mushroom Sauce Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn 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 until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.

Steps:

• Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.

Steps:

• Mix together garlic powder, onion powder, paprika, salt, and pepper in a bowl. Sprinkle on both sides of chicken tenders.
• Heat olive oil in a large skillet over medium heat. Add chicken tenders and sear until browned, about 3 minutes per side. Remove to a plate and loosely tent with foil.
• Reduce heat to medium and melt butter in the skillet. Add mushrooms and onion and cook until mushrooms start to brown, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Whisk together half-and-half, chicken broth, lemon juice, 2 tablespoons dill, and cornstarch in a medium bowl; add to the skillet. Stir until sauce is slightly thickened, about 3 minutes, and season with salt and pepper.
• Reduce heat to low, add chicken and any accumulated juices to the pan. Simmer until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle the remaining 1 tablespoon dill on top of the chicken, and serve with lemon wedges.

Steps:

• In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
• Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
• Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
• Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done.
• Remove the chicken from the pan and cover with aluminum foil to keep warm.
• If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat.
• Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan.
• I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference.
• I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.

Steps:

• Preheat oven to 350°.
• In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
• Transfer mushrooms and onions, set aside.
• Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
• In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
• Transfer browned chicken to casserole dish and top with mushrooms and onions.
• Sauce: (*I double sauce recipe).
• Add 1 - 2 T of butter to skillet, melt over low/medium heat.
• Add reserved flour (may need a bit more) to the butter and whisk until well blended.
• Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
• Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
• Serve over rice (*Basmati is my favorite).
• NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
• If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
• Revised & made for dinner: 10/29/07.

Steps:

• Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
• Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
• Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.