BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
CHICKEN TENDERS IN LEMON-MUSHROOM CREAM SAUCE
An easy weeknight dinner for the family, but one that also will leave a remarkable impression on dinner guests. A creamy dill sauce accented by the bright flavor of lemon is the perfect topper for tender, pan-seared chicken.
Provided by lutzflcat
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 9.3 g, Cholesterol 74.8 mg, Fat 13.1 g, Fiber 0.8 g, Protein 26.1 g, SaturatedFat 3.9 g, Sodium 231.2 mg, Sugar 3.3 g
LEMON MUSHROOM CHICKEN
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BAKED LEMON CHICKEN THIGHS WITH MUSHROOM SAUCE
A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years.
Provided by hoydenjen
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h10m
Yield 4
Number Of Ingredients 16
Steps:
- Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
- Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
- Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
- Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.
Nutrition Facts : Calories 482.2 calories, Carbohydrate 16.5 g, Cholesterol 134.4 mg, Fat 33 g, Fiber 4 g, Protein 35.2 g, SaturatedFat 10 g, Sodium 5918.1 mg, Sugar 2 g
LEMON MUSHROOM HERB CHICKEN
Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!
Provided by Valerie Serao
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g
LEMON MUSHROOM CHICKEN
Make and share this Lemon Mushroom Chicken recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 30m
Yield 4 chicken breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2 inch thickness.
- In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.
- Add chicken 1 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, and bring to a boil.
- Add mushrooms, cook and stir 3-5 minutes or untrl tender.
- Combine the remaining flour and broth until smooth, and 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.
CHICKEN BREASTS IN LEMON MUSHROOM SAUCE
This delicious recipe was inspired by a dish that I made which was submitted by History Teacher. Thank you for inspiring me, I wanted to make your dish again but didn't have all the ingredients so I improvised and this was the result. It is quick and easy to make with a pronounced lemon flavor. We enjoyed it served over noodles.
Provided by Baby Kato
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
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.
STIR FRY- CHICKEN WITH LEMON MUSHROOM GINGER SAUCE
Make and share this Stir Fry- Chicken With Lemon Mushroom Ginger Sauce recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 6 ingredients in a small bowl for sauce; whisk cold water and cornstarch together and add to sauce; whisk together.
- Cut chicken into strips, sprinkle with pepper.
- Heat wok over medium high heat one minute. Add oil and tilt to coat. Add chicken, stir fry 2 minutes. Add mushrooms, bell pepper and garlic, stir fry until mushrooms are browned at edges, about 3 minutes. Add sauce, cook until sauce is reduced to glaze, about 1 1/2 minutes. Mix in spinach and toss one minute.
Nutrition Facts : Calories 200.2, Fat 8, SaturatedFat 1.9, Cholesterol 36.3, Sodium 578.5, Carbohydrate 10.9, Fiber 2.3, Sugar 3.9, Protein 16.3
MUSHROOM-STUFFED CHICKEN WITH LEMON THYME RISOTTO
Ever tried risotto as a side dish? It's perfect with these chicken breasts with a rich porcini stuffing
Provided by Ursula Ferrigno
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
- Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
- While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
- When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.
Nutrition Facts : Calories 501 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.67 milligram of sodium
LEMON PEPPER-TARRAGON CHICKEN WITH SOUR CREAM, MUSHROOM AND WINE
This is one of the easiest and most impressive chicken recipes I have ever encountered! Absolutely perfect for impressing the husband's boss!
Provided by Chef Menel
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon.
- In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes.
- Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm.
- To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
Nutrition Facts : Calories 602.8, Fat 11.8, SaturatedFat 4.7, Cholesterol 91.1, Sodium 420.6, Carbohydrate 81.8, Fiber 3.2, Sugar 3, Protein 34.4
CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 13
Steps:
- In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
- Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.
Nutrition Facts : Calories 267 g, Fat 11 g, Fiber 10 g, Protein 72 g
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
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. More Healthy tips you can check this out : http://bit.ly/1GJ7xXz
EASY LEMON CHICKEN RISOTTO WITH MUSHROOM
Looking for an easy risotto recipe? You won't have to spend ages at the stove with our Easy Lemon Chicken Risotto with Mushroom recipe.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and mushrooms; cook and stir 6 to 8 min. or until chicken is done.
- Add reduced-fat cream cheese; cook 2 to 3 min. or until completely melted, stirring constantly. Stir in broth and lemon zest; bring to boil, stirring frequently.
- Stir in rice; simmer on medium-low heat 5 min. Add peas; stir. Cover. Remove from heat. Let stand 5 min. or until rice is tender and peas are heated through; fluff with fork before serving.
Nutrition Facts : Calories 290, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
MUSHROOM LEMON CHICKEN
A friend of mine had shared this delicious recipe for chicken years back and it has been a favorite of ours ever since.
Provided by Shelley Simpson
Categories Chicken
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a plastic bag, add enough flour in which to coat your chicken. Add salt and pepper to your taste. Place the chicken in the bag and shake to coat them. In a skillet, heat the butter and add the coated chicken and cook until golden brown on both sides.
- 2. Then sprinkle the golden browned chicken with the parsley and the lemon juice and cover and cook on low for another five minutes. Add the mushrooms. Cover again with lid tightly and let steam for a 2 minutes. Remove from the heat and let stand covered for 5 minutes.
PROSCIUTTO & FONTINA CHICKEN WITH LEMON MUSHROOM SAUCE
Make and share this Prosciutto & Fontina Chicken With Lemon Mushroom Sauce recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Lemon Mushroom Sauce:.
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 2-3 minutes (until beginning to soften). Add the mushrooms and continue to cook until mushrooms have softened and begin to golden (5-10 minutes). Add the garlic and saute for another minute, until fragrant.
- Add butter and lemon juice and lemon zest, if using; stir well.
- Add chicken broth salt and pepper. Allow sauce to simmer and thicken a bit (5-10 minutes). Keep warm until ready to use. Add chopped basil to sauce just before serving.
- For the Chicken:.
- Mix together the salt, oregano, and pepper and sprinkle mixture even over both sides of the chicken breasts. Grill over medium high heat until cooking through (8-10 minutes per side).
- Place cooked chicken breasts on a sheet pan and add one slice of prosciutto to each chicken breast, then top with 1 ounce of fontina cheese. Broil until cheese in melted. Place chicken breasts on serving splatter and spoon the lemon mushroom sauce evenly over top of them.
Nutrition Facts : Calories 468.6, Fat 29, SaturatedFat 12.9, Cholesterol 164.8, Sodium 1148.4, Carbohydrate 5.5, Fiber 1.3, Sugar 2.4, Protein 46.2
THAI LEMON GRASS, CHICKEN AND MUSHROOM BROTH
With many of the ingredient used in thai cooking now readily available in supermarkets, authentic thai soups are easy to achieve. My recipe is made with chicken, but you could also try making it with prawns, diced or miinced pork or, extra vegetables.
Provided by Lene8655
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Flatten the lemon grass stalk with a rolling pin or meat mallet and place in the pan with the stock, chicken, curry paste and shallot; bring to the boil. Add the mushrooms to the pan and simmer gently for 8-10 minutes.
- Stir the sugar and the fish sauce into the soup and simmer for 3 minutes until the chicken is cooked. Squeeze in lemon juice and season to taste.
- Ladle the soup into warmed serving bowls and scatter over the salad onions, chilli and corriander. Serve with an extra wedge of lemon.
Nutrition Facts : Calories 133.7, Fat 2.6, SaturatedFat 0.6, Cholesterol 37.8, Sodium 788.4, Carbohydrate 10.7, Fiber 0.9, Sugar 7.1, Protein 16.8
BILL'S FAVORITE LEMON MUSHROOM CHICKEN WITH HERBS
This is an old favorite of my boyfriend Bill's. It is somewhat like Chicken Francese, with the herbs giving it a great depth of flavor. It is quite easy to prepare, too.
Provided by JackieOhNo
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place eggs in a shallow pie plate. In another pie plate, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Coat chicken with beaten eggs, then dredge chicken in the flour mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 613.4, Fat 33, SaturatedFat 17.2, Cholesterol 235.9, Sodium 1953.4, Carbohydrate 37.5, Fiber 4.1, Sugar 3.1, Protein 41.1
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Allrecipes Member
Categories Chicken Breasts
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
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